French Toast Stuffed with Bananas and Walnuts
- 6 eggs
- 1/4 cup milk
- 4 very ripe bananas
- 1/4 cup (1 ounce) coarsely chopped walnuts
- 1/8 teaspoon freshly grated nutmeg
- 8 slices egg bread
- 4 tablespoons (1/2 stick) unsalted butter
- Confectioners sugar, for dusting
- 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 them with a fork.
- Stir in the walnuts and nutmeg.
- Spread the banana-walnut mixture evenly over half the bread slices, leaving a 1/4-inch border uncovered on all edges.
- Top with the remaining bread slices and press down gently to seal.
- Place 2 sandwiches in the egg mixture and press down gently.
- Turn gently and let soak for a moment, until evenly saturated on both sides.
- Remove from the bowl and repeat with the remaining 2 sandwiches.
- In a frying pan or on a 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.
- Cut the remaining 2 tablespoons butter into several pieces and dot them around the pan.
- Flip the sandwiches with a spatula and fry until the second side is browned, about 2 minutes longer.
- Place the French toast on warmed individual plates.
- Using a small, fine sieve, lightly dust the tops with confectioners sugar.
- Serve hot, with jam or maple syrup.
eggs, milk, very ripe bananas, walnuts, nutmeg, egg bread, butter, confectioners sugar
Taken from www.epicurious.com/recipes/food/views/french-toast-stuffed-with-bananas-and-walnuts-384909 (may not work)