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Baked Banana-Stuffed French Toast with Streusel

Stuffing:
1/4 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 firm, ripe bananas, sliced into 1/4-inch rounds

 

Bread:
1 loaf unsliced sourdough, cut into 8 slices about 1-inch thick

 

Topping:
1/4 cup brown sugar
1/4 cup old-fashioned oats
2 tablespoons all-purpose flour
1/4 cup butter
1/2 teaspoon ground nutmeg

 

Batter:
2 1/2 cups milk
6 large eggs
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract

 

Maple syrup for accompaniment

1. Melt first four stuffing ingredients in a large saute pan. Simmer on low heat for a few minutes. Add bananas and saute for 5 more minutes. Transfer to a bowl and cool.
2. Using a small paring knife, cut a slit into one side of the bread to make a pocket - don't go through the other 3 sides of the bread. Repeat with the remaining bread slices. Use a teaspoon to stuff the banana mixture into the bread pockets. Set aside.
3. Combine the topping ingredients until crumbly; place in another large shallow bowl.
4. Combine the batter ingredients together and beat well. Pour into a 15 x 10 x 1-inch baking pan. Arrange the stuffed bread slices in the batter and let soak for 10 minutes. Turn and soak for 10 more minutes.
5. Generously grease another 15 x 10 x 1-inch baking pan (or set stuffed bread slices onto a sheet of waxed paper, wash and dry baking pan and then grease).
6. Dip one side of each stuffed bread into the sliced almonds and place almond side up on the greased baking sheet. Repeat with remaining slices. Sprinkle any remaining almonds over the 8 slices. Sprinkle the streusel topping evenly over the 8 slices.
7. Bake in a preheated 400*F (205*C) oven for about 25 minutes or until golden brown. Serve with maple syrup.

Makes 8 servings.