Well, I am trying very hard to recuperate from my holiday sugar high. Unfortunately I don't think it's really going to end until after New Year's, when I'm vowing to start back up my diet and do some exercising again. This holiday season seems to have been filled with more food than ever, and while it's really been enjoyable, it's just not good, if you know what I mean.
I've had this particular recipe for Stuffed French Toast bookmarked for quite a while in one of Paula Deen's cookbooks. In her The Lady and Sons, Too cookbook she has a chapter of recipes from some of her favorite Savannah restaurants, and this recipe for Banana and Walnut Stuffed French Toast piqued my interest from that chapter quite some time ago. So when planning out our Christmas morning menu, I remembered this and knew I had to make it. The result was great - this is very tasty and so easy. And I had all of the ingredients on hand, which means now I have no excuse not to make this over and over and over again... maybe New Year's Day breakfast?
French Toast Stuffed with Bananas and Walnuts
(adapted from Paula Deen)
1/4 cup milk
4 very ripe bananas
1/4 cup (1 oz.) coarsely chopped walnuts
1/8 tsp. grated nutmeg
8 slices egg bread
2 Tbsp. unsalted butter
1. In a large, shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk; set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg. Spread the walnut mixture evenly over half the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently. Turn gently and let soak for a moment, until evenly saturated on both sides. Remove from the bowl and repeat with the remaining 2 sandwiches.
2. In a frying pan or on a griddle large enough to hold all the sandwiches at once, melt the butter over medium heat. Add the sandwiches and fry until the undersides are golden brown, about 2 minutes. Flip the sandwiches with a spatula and fry until the second side is browned, about 2 minutes longer. Serve hot, with jam or maple syrup.
Makes 4 servings.