October 12, 2007, Newsletter Issue #133: Banana Stuffed French Toast
Tip of the Week
1 loaf unsliced white bread
5 ripe bananas
3/4 cup pecans
1 Tbsp Vanilla
1/2 cup maple syrup
1/2 cup brown sugar
10 eggs
3/4 cup milk
cinnamon
Preheat oven to 350 degrees F.
Grease a 9 x 12" baking dish. Slice 5 thick slices of bread and cube. Layer on bottom of pan. Dice bananas and chop the nuts; layer bananas and nuts over bread cubes. Mix brown sugar, vanilla and maple syrup, pour over bananas. Slice remaining bread into cubes and layer over rest of bananas.
Mix together the eggs and milk, and pour it over the bread. Sprinkle with cinnamon, and cover pan with foil. Bake at 350 degrees for 1 hour covered, remove cover and cook for an additional 20 minutes, or until it is lightly browned and set. Serve with maple syrup & powdered sugar.
This dish is best when prepared the night before. Just cover tightly after adding the cinnamon, refrigerate, and bake the next morning.
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