French Toast Stuffed with Bananas & Walnuts
Yield
2 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 4 | each |
bananas
very ripe |
|
| 1 | ounce |
walnuts
coarsely chopped |
|
| l/8 | teaspoon |
nutmeg
freshly grated |
*
|
| 8 | slices |
egg bread
|
* |
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
fruit jam
|
*
|
| 1 | x |
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 4 | each |
bananas
very ripe |
|
| 28.9 | ml/g |
walnuts
coarsely chopped |
|
|
nutmeg
freshly grated |
*
|
||
| 8 | slices |
egg bread
|
* |
| 6E+1 | ml |
butter, unsalted
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
fruit jam
|
*
|
| 1 | x |
maple syrup
|
*
|
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.
