Banana Stuffed French Toast With Streusel Topping

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 tablespoons sugar, plus
• 1/2 cup sugar
• 2 tablespoons water
• 2 large ripe bananas, peeled and cut into 1/2 inch rounds
• 6 slices challah (1 1/2 inch thick) or 6 slices egg bread (1 1/2 inch thick)
• 2 cups milk
• 6 large eggs, at room temperature
• 1/2 teaspoon cinnamon
• 4 tablespoons pure vanilla extract
• 2 cups thinly sliced almonds
• 1/4 cup packed light brown sugar
• 1/4 cup quick-cooking oats
• 2 tablespoons flour
• 2 teaspoons cinnamon
• 4 tablespoons unsalted butter, at room temperature
• maple syrup, for serving

Recipe

• 1 in a large heavy skillet, melt the butter over medium heat. add the 2 tbsp sugar and water and stir until the sugar dissolves. continue, stirring until the mixture is foamy, about 2 minutes.
• 2 add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
• 3 transfer to a small bowl and let cool. the bananas can be prepared up to 4 hours ahead.
• 4 cover and refrigerate for up to 4 hours.
• 5 preheat oven to 350°f using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket. divide the banana mixture equally among the pockets in the bread.
• 6 in a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. whisk until blended.
• 7 pour into a large glass baking dish. place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
• 8 put the almonds in a shallow bowl. using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
• 9 place the bread on a large insulated baking sheet or two stacked baking sheets.
• 10 to make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. add the butter and rub it in with your fingertips until moist clumps form.
• 11 sprinkle the topping over the bread.
• 12 bake until the topping is golden brown and the filling is hot, about 25 minutes.
• 13 if you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. to reheat, place the foil packages on a baking sheet in a preheated 350°f oven and bake for 15 to 20 minutes. transfer the toast to warm plates and serve hot, with maple syrup.