French Toast Stuffed with Bananas & Walnuts

Directions

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 ¼ 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.