Banana-Stuffed French Toast

By á-2240

Ingredients

• 2 Tbsp. unsalted butter
• 2 Tbsp plus 1/2 cup sugar
• 2 Large ripe bananas, peeled, cut into 1/2 in rounds
• 1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 in thick
• 2 cups milk 6 eggs 1/2 tsp ground cinnamon
• 1/4 tsp granulated honey
• Seeds from vanilla bean
• Toasted pecan maple syrup for serving
• Whipped creme fraiche for serving

Details

Servings 6

Preparation

Step 1

In large saute pan over medium heat, melt butter. Add 2 Tbsp sugar and 2 Tbsp water, stirring to dissolve sugar; cook until lightly caramelized, 4-5 minutes. Add bananas; cook 1 1/2-2 minutes. Transfer to a bowl; let cool. Cut 2 in long slit in one side of each bread slice, cutting three-fourths of the way; stuffed pockets with banana mixture.

Preheat panini maker to panini mode. In large bowl, combine milk, eggs, cinnamon, granulated honey, 1/2 cup sugar and vanilla bean seeds; blend with immersion blender. Pour into baking dish. Soak half of bread slices 5 minutes, turning occasionally. Cook on panini maker, adjusting top plate so it lightly presses bread, 4-5 minutes. Transfer to rack-lined baking sheet. Repeat with remaining bread. Serve with pecan maple syrup and whipped creme fraiche.