- 4 slices sourdough or Italian bread (1 inch thick)
- 2 large ripe bananas
- 2 Eggland's Best Eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Maple syrup, optional
- Cut a 3-in. pocket in the crust of each slice of bread. Slice the bananas in half lengthwise and then into 3-in. pieces. Place two pieces of banana in each pocket. In a shallow bowl, beat eggs, milk and vanilla; soak bread for 2 minutes on each side. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup if desired. Yield: 2-4 servings.
Originally published as Banana-Stuffed French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p47
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