Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 1 lb (about 8 inches long) rectangular loaf unsliced challah or egg bread |
| 1 large | Ripe banana sliced |
| 4 larges | Eggs |
| 1½ cup | Milk |
| ½ cup | Sifted all-purpose flour |
| ¼ cup | Sugar |
| 1 teaspoon | Vanilla extract |
| 2 tablespoons | Butter |
| \N \N | Ground cinammon (opt.) |
| \N \N | Maple syrup (opt.) |
1. With bread knife, trim short ends from challah. Cut bread crosswise into four 1½-inch-thick slices. With small sharp knife, on one edge of each bread slice, make an incision horizontally to center of bread to create a pocket. Stuff each pocket with one fourth of the banana slices, being careful not to poke a hole through the top or bottom of the bread.
3. In pie plate or shallow dish, beat 3 eggs and ½ C milk. In medium-size bowl, beat remaining egg with wire whisk. Gradually beat in remaining 1 C milk, the flour, sugar, and vanilla until smooth.
4. In large skillet, heat 1 T butter over medium heat. Dip stuffed bread slices into egg-milk mixture, and then into flour mixture until bread is saturated. Reduce heat to low and fry bread slices, turning once to brown both sides-about 7 minutes on each side. If necessary, cook French Toast in batches, using more butter as needed. Sprinkle slices with cinnamon, if desired. Cut slices in half diagonally and place 2 halves onto each serving plate. Serve immediately. Add maple syrup, if desired,
Country Cooking/Summer/94 Scanned & fixed by Di and Gary