French Toast Stuffed With Bananas And Walnuts

* Exported from MasterCook Buster *

French Toast Stuffed With Bananas And Walnuts

Recipe By : Wms-Sonoma Kitchen Library: Breakfasts
Serving Size : 4 Preparation Time :
Categories : Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1/4 cup milk
4 very ripe bananas
1 ounce coarsely chopped walnuts
l/8 teaspoon freshly grated nutmeg
8 slices egg bread
4 tablespoons unsalted butter
confectioners' sugar
jam
OR pure maple syrup

In a large, shallow bowl, using a fork, beat the eggs until lightly frothy.
Stir in the milk. Set aside.

Peel the bananas into a small bowl and mash with a fork. Stir in the
walnuts and nutmeg. Spread the banana-walnut mixture evenly over half the
bread slices, leaving a 1/4 inch (6-mm) border uncovered on all edges. Top
with the remaining bread slices and press down gently to seal.

Place 2 sandwiches in the egg mixture. Turn gently until evenly saturated
on both sides. Remove from the bowl and repeat with the remaining 2
sandwiches.

In a frying pan or griddle large enough to hold all the sandwiches at once,
melt 2 tablespoons of the butter over medium heat. Add the sandwiches and
fry until the undersides are golden brown, about 2 minutes. Add the
remaining 2 tablespoons butter to the pan in several pieces, distributing
evenly, then flip the sandwiches with a spatula and fry until the second
sides are browned, about 2 minutes longer.

Place on warmed individual plates. Using a small fine mesh sieve, lightly
dust the tops with confectioners' sugar. Serve hot, with jam or maple syrup
alongside.


Notes: Layering two slices of bread, sandwich style, with a mixture of
bananas and walnuts results in French toast with a surprise filling. Try
other favorite nuts in place of the walnuts, if you like. Accompany with
bacon, ham or sausage. >Williams-Sonoma Kitchen Library: Breakfasts &
Brunches by Norman Kolpas Time-Life Books 1997.

kitpath@earthlink.net 8/28/98
- - - - - - - - - - - - - - - - - -