Banana-Stuffed French Toast with Streusel Topping
Submitted by Janers
Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
1 hrsThis is French toast that means business. Thick slices of egg bread get a pocket cut into each one, then stuffed with bananas that have been gently caramelized in butter and sugar. After a soak in cinnamon-vanilla custard, they’re coated in toasted almonds and crowned with a brown sugar-oat streusel before hitting the oven.
The result is crispy on the outside, custardy inside, with pockets of warm, tender banana in every bite. Drizzle with maple syrup and you’ve got a brunch centerpiece that earns a standing ovation.
Chef Tips
- The banana filling can be made up to 4 hours ahead and chilled, making morning assembly faster.
- Let the bread soak a full 10 minutes, turning occasionally, so the custard penetrates evenly.
- Use day-old challah or brioche for slices sturdy enough to hold the pocket and filling.
Ingredients
Directions
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.)
Preheat oven to 350?F.
Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting ¾ of way through bread and creating pocket that leaves 3 sides of bread intact.
Divide banana mixture equally among pockets in bread.
Whisk milk, eggs, ½ teaspoon cinnamon, vanilla and ½ cup sugar in large bowl to blend.
Pour into large glass baking dish .
Place bread in egg mixture; let soak 10 minutes, turning occasionally.
Place almonds in shallow bowl.
Carefully remove bread from egg mixture and coat both sides with almonds.
Place bread on heavy large baking sheets.
Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
Add remaining ¼ cup butter and rub in, using fingertips, until moist clumps form.
Sprinkle topping over bread.
Bake French toast until topping is golden brown and filling is hot, about 25 minutes.
Transfer toast to plates.
Serve hot with maple syrup.
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