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French Toast Sandwiches with Bananas

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Slipping a mixture of bananas and walnuts between slices of egg-soaked bread, sandwich style, results in French toast with a surprise filling. Try other favorite nuts in place of walnuts, if you like. Accompany with jam or maple syrup."

List of Ingredients

◦  6 eggs
◦  ¼ cup milk
◦  4 ripe bananas, thinly sliced
◦  8 slices egg bread, each about ½-inch thick
◦  ¼ cup coarsely chopped walnuts
◦  ⅛ tsp freshly grated nutmeg
◦  4 Tbsp unsalted butter
◦  Confectioners' sugar for dusting


Recipe

In a bowl, whisk together the eggs and milk until lightly frothy. Pour into a shallow glass or ceramic dish and set aside.

Evenly distribute the banana slices over half the bread slices, leaving a ¼-inch border uncovered all around. Sprinkle evenly with the nuts and nutmeg, then top with the remaining bread slices and press down gently to seal.

Place two sandwiches in the egg mixture. Soak, carefully turning once to saturate both sides, for several seconds total.

Remove from the bowl and repeat with the remaining two sandwiches.

In a large frying pan or griddle over medium heat, melt 2 tablespoons of the butter. Add the sandwiches and fry until the undersides are golden brown, about 2 minutes. Cut the remaining 2 tablespoons butter into several pieces and add to the pan, distributing them evenly, and then flip the sandwiches with a spatula. Fry until the second sides are browned, about 2 minutes longer. (If working in batches, add one-fourth of the butter with each sandwich.)

Place on warmed individual plates. Using a fine-mesh sieve, lightly dust the tops with confectioners' sugar. Serve hot.


Makes 4 sandwiches


â—¦ Stuffed French Toast:
Another approach to French toast is to slice the bread double-thick, and then run a knife into the center from one edge, creating a pocket that you can stuff with the filling. Then soak and brown the bread as directed.