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| Banana-Walnut Stuffed French Toast
6 eggs 1/4 cup (2 fl oz) milk (soy milk for vegan or pareve version) 4 very ripe bananas 1/4 cup coarsely chopped walnuts 1/8 tsp ground nutmeg 8 slices egg bread 4 tbsp unsalted butter (or vegan margarine) confectioners' sugar, jam, or pure maple syrup In a large bowl using a fork, beat the eggs until slightly frothy. Stir in the milk/soy milk. Set aside. Peel the bananas into a small bowl and mash with a fork. Stir in the walnuts and nutmeg. Spread the banana-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 to seal. Place 2 sandwiches in the egg mixture. Turn gently until evenly saturated on both sides. Remove from the bowl and repeat with the remaining 2 sandwiches. In a frying pan or griddle large enough to hold all the sandwiches at once, melt 2 tablespoons of the butter/vegan margarine over medium heat. Add the sandwiches and fry until the undersides are golden brown, about 2 minutes. Add the remaining 2 tablespoons butter/vegan margarine to the pan in several pieces, distributing evenly, then flip the sandwiches with a spatula and fry until browned, 2 minutes longer. Place on warmed serving plates. Using a fine-mesh sieve, lightly dust confectioners' sugar over the top. Serve hot, with jam or maple syrup alongside. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |