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Print this Recipe    French Toast 35

STUFFED FRENCH TOAST
2 servings

2 or 4 slices sourdough bread cut 1-inch thick
1 banana
1/3 cup sugar
1 tsp. cinnamon
1 egg
1/4 cup milk
1/2 tsp. vanilla extract
Oil or shortening for frying
whipped butter, if desired
maple syrup, if desired

Depending on the size of the bread slices, cut a 1-inch pocket in
one side of each bread slice. Cut bananas in half crosswise, then
split each piece lengthwise. Remove peel and stuff 2 pieces in each
pocket of bread, again depending on size. If slices are small, use
4 and stuff 1 piece of banana in each pocket. Set aside. Mix sugar
and cinnamon. Set aside. Mix egg, milk and vanilla until well
blended. Heat about 4 inches of oil or shortening in a pan to
3500. Dip stuffed bread into egg and milk mixture, soaking a few
minutes to penetrate into bread. Fry in hot oil or shortening until
lightly browned, turning to brown both sides, about 3 minutes.
Drain on paper towels on cake rack. Sprinkle with sugar and cinnamon
and serve at once. If desired, spread with whipped butter and serve
with Maple syrup.

If more servings are desired, double only the amount of bread,
bananas, egg milk and vanilla for 4 servings.

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