Banana-Stuffed French Toast with Streusel Topping

By es123

Ingredients

• Banana Filling --
• 2 tablespoons Butter ( 1/2 stick) unsalted butter
• 2 tablespoons Sugar
• 2 tablespoons water
• 2 large ripe bananas peeled, cut into 1/2-inch-thick rounds
• French Toast --
• 1/2 pound loaf egg bread ends trimmed, slices cut into 4 squares
• 1 cups milk (do not use low-fat or nonfat)
• 3 large eggs
• 1 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• Streusel Topping --
• 1/2 cups thinly sliced almonds toasted
• 2 tablespoon Butter
• 1/4 cup golden brown sugar (packed)
• 1/4 cup quick-cooking oats
• 2 tablespoons all purpose flour
• Maple Syrup

Details

Servings 6

Preparation

Step 1

-- Banana Filling --
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
-- French Toast --
Preheat oven to 350°F.
Whisk milk, eggs, cinnamon and vanilla in large bowl to blend.
Line baking dish with bread, including the sides. Soak the bread with egg-mixture, add another layer of bread and more egg-mixture. Add the layer of banana filling. And keep adding more bread and soaking with egg-mixture (two layers of bread + bananas + two layers of bread).
-- Streusel Topping --
Mix brown sugar, oats, flour and remaining 1 teaspoon cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over French Toast and sprinkle the nuts.
-- Baking --
Bake French toast until topping is golden brown and filling is hot, about 35 minutes. When the egg-mixture is baked the French Toast will be 1/3 taller than before baking. Serve hot with maple syrup.