Banana Stuffed French Toast Recipe

2 firm-ripe bananas
4 large eggs
3/4 C. milk
3 T. Cointreau or Grand Marnier
Grated zest of 1 orange
1/2 t. cinnamon
1 T. brown sugar
pinch of salt
1 large loaf of challah, brioche or Italian bread
2 T. unsalted butter
confectioners' sugar for dusting
maple syrup

Cut the bananas into 1/4-inch thick diagonal slices. Whisk together the eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar, and salt. Set aside.

Slice off the heels of the bread and discard. Cut the loaf into eight 1-inch pieces. Then cut bread slices horizontally, nearly in half, leaving one edge intact to create a pocket. Fill each bread pocket with 4 more banana slices. Place the stuffed bread in a large deep baking dish in one layer. Pour the egg mixture over them, and allow to soak 5 minutes on each side, until all liquid is absorbed.

Heat the butter in a large, nonstick skillet over medium heat. Cook the toast in batches (adding more butter, if necessary), about 5 to 6 minutes per side, until golden brown. Transfer the cooked slices to a baking sheet in a warm (250�F oven). Place 2 pieces of toast on a plate, dust with confectioners' sugar and serve with warm maple syrup. Serves 4.


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