Banana-Stuffed French Toast with Streusel Topping
| Yield: | 6 Servings |
| Categories: | Breakfast |
| 2 | tb | Plus 1/4 cup (1/2 stick) unsalted butter |
| 2 | tb | Plus 1/2 cup sugar |
| 2 | tb | Water |
| 2 | lg | Ripe bananas, peeled, cut into 1/2-inch-thick rounds |
| 1 | Unsliced loaf egg bread (1-pound), ends trimmed, bread cut into 6 slices (each about 1-1/2 inches thick) | |
| 2 | c | Milk (do not use low-fat or nonfat) |
| 6 | lg | Eggs |
| 2 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Vanilla extract |
| TOPPING | ||
| 1 1/2 | c | Thinly sliced almonds, toasted |
| 1/4 | c | (packed) golden brown sugar |
| 1/4 | c | Quick-cooking oats |
| 2 | tb | All purpose flour |
| Maple syrup |
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