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Receta Banana Stuffed French Toast With Streusel Topping

by Global Cookbook

Ingredientes

2 Tbsp. butter plus 1/4 c. butter 2 Tbsp. sugar plus 1/2 c. sugar 2 Tbsp. water 2 lrg ripe bananas peeled, and cut into 1/2" rounds 1 x unsliced loaf egg bread - (16 ounce) cut 6 into slices about 1 1/2" thick each 2 c. lowfat milk

6 lrg Large eggs 2 1/2 tsp cinnamon 1/4 tsp vanilla 1 1/2 c. sliced almonds toasted 1/4 c. brown sugar - (packed) 1/4 c. quick-cooking oats 2 Tbsp. all-purpose flour Maple syrup for serving

Direcciones

1. Heat 2 Tbsp. butter in large skillet over medium heat. Add in 2 Tbsp. sugar and 2 Tbsp. water; stir till sugar dissolves. Cook about 2 min till mix is foamy, stirring constantly. Add in bananas; cook about 2 min, stirring occasionally. Transfer to small bowl; allow to cold.
2. Preheat oven to 350 degrees.
3. Cut 2-inch long slit in 1 side of each bread slice, cutting about 3/4 of way through bread and creating pocket which leaves 3 sides of bread intact. Divide banana mix equally among pockets in bread.
4. Whisk lowfat milk, Large eggs, 1/2 tsp. cinnamon, vanilla and 1/2 c. sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mix and let soak 10 min, turning occasionally.
5. Place almonds in shallow bowl. Remove bread from egg mix and coat both sides with almonds. Place bread on large baking sheet.
6. Mix brown sugar, oats, flour and remaining 2 tsp. cinnamon in medium bowl. Add in remaining 1/4 c. butter and fold in till crumbly. Sprinkle topping over bread.
7. Bake French toast till topping is golden and filling is warm, about 25 min. Transfer toast to plates. Serve warm with maple syrup.
8. This recipe yields 6 servings.
9. Description: "Something special for Breakfast!"

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