Breakfast / Brunch: French Toast 35 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breakfast / Brunch >> French Toast 35


	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.