Stuffed French Toast
Filling:
* 2 tablespoons butter
* 2 tablespoons sugar
* 2 large bananas, cut into 1/2" rounds
* 6 tablespoons mascarpone cheese
In a medium sauté pan heat the butter until melted. Add the sugar and cook over low flame until dissolved, stirring continuously. Add bananas and sauté until slightly caramelized. Pour into a bowl and allow to cool. With a rubber spatula, fold in the mascarpone cheese.
Batter:
* 2 1/2 teaspoons ground cinnamon
* 1/4 teaspoon vanilla extract
* 6 eggs
* 2 cups whole milk
In a small bowl combine the cinnamon with the vanilla. Stir well to dissolve. Pour into a large bowl and add the eggs and milk. Using a whisk stir until evenly combined.
Preparation:
* 1 whole square challah, ends trimmed
* 2 cups thinly sliced, untoasted almonds
* Oil, as needed
Directions:
Cut challah into six even pieces. Cut a 2” wide by a 2” long slit down the middle of each challah slice to create a pocket. Divide banana / mascarpone mixture evenly into each pocket with a tablespoon. Place stuffed challah into the egg batter. Allow to soak for 1 - 2 minutes on each side. Remove from batter and dredge one side in almonds.
In a large skillet of hot oil, sear the challah, almond side down until lightly golden. Turn over and sear on the second side. Place on a baking sheet and bake in a 350F oven for 10 - 12 minutes.
Optional: Serve hot with maple syrup, confectioner’s sugar and fresh fruit.
