Stuffed French Toast |
| Name: |
Tonya Needham |
| Base: |
Schofield Barraks, HI |
| Recipe: |
1 Loaf Sourdough Bread
1 1/2 fresh bananas
1/4 cup sugar
1 Tbsp Cinnamon Powder
4 whole fresh eggs
1 cup milk 1 tsp cinnamon
1/2 tsp vanilla extract
Salad Oil for Frying
Cut bread loaf in 1-inch slices. Cut a pocket about 2 inches in one side of the sliced bread. Set aside. Slice bananas in thin circles and stuff into pocket of bread. Set aside. Mix sugar and 1 tablespoon cinnamon powder together. Set aside. Mix eggs, milk, 1 teaspoon cinnamon and vanilla together and beat about 3 minutes or until well mixed. Dip stuffed bread into batter to cover entire surface. Deep fry in 350 degree salad oil for about 3 or 4 minutes. Drain, roll in sugar/cinnamon mixture. Serve hot with whipped butter and warmed maple syrup
|
| |
|
|
