Stuffed French Toast
Source of Recipe
Sarah King
Recipe Introduction
This recipe was given to me by my Amish friend Sarah. She served it to us one Saturday morning for breakfast with dishes of scrapple, bacon, ham and sausage. Pitchers of warmed maple syrup and fruit syrups were also served as well. This isn't one of those dishes I seve very often. I save it for very special occasions. This recipe accomodates 8 people.
List of Ingredients
12 eggs
1/2 cup milk
8 ripe bananas
1/4 teaspoon of freshly grated nutmeg
16 slices of a sweet bread ( Panettone, brioche etc.)
1 stick unsalted butter
Confectioners' sugar for dusting
chopped nuts (optional)
warmed maple syrup
warmed fruit syrups
cinnamon sugar (optional)
Recipe
In a large bowl, beat the eggs. Stir in the milk and set aside. In a seperate bowl, mash peeled bananas. Atir in nutmeg and nuts if you choose. Spread the banana mixture over half the bread slices, leaving a border uncovered around the edges. Top with the remaining bread slices and press down to seal. Place sandwiches one at a time in egg mixture and turn gently to soak each side. In a frying pan or on a griddle, melt about 2 Tablespoons of butter. Add the sandwiches and fry until golden brown on both sides. Remove and place on warm platter. Serve with warmed syrups. Dust with confectioners' sugar or sprinkle with cinnamon sugar.
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