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Treat yourself and the family to something special for breakfast!

2 tablespoons plus 1/4 cup butter

2 tablespoons plus 1/2 cup granulated sugar

2 tablespoons water

2 large ripe bananas, peeled, cut into 1/2-inch rounds

1 (1-pound) unsliced loaf egg bread, cut into 6 slices, each about 1 1/2-inches thick

2 cups milk

6 large eggs

2 1/2 teaspoons ground cinnamon

1/4 teaspoon vanilla extract

1 1/2 cups sliced almonds, toasted

1/4 cup light brown sugar, packed

1/4 cup quick-cooking oats

2 tablespoons all purpose flour

Maple syrup

1. Melt 2 tablespoons butter in large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water; stir until sugar dissolves. Cook about 2 minutes until mixture is foamy, stirring constantly. Add bananas; cook about 2 minutes, stirring occasionally. Transfer to small bowl; allow to cool.
2. Preheat oven to 350*F (175*C).
3. Cut 2-inch long slit in 1 side of each bread slice, cutting about 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread.
4. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture and let soak 10 minutes, turning occasionally.
5. Place almonds in shallow bowl. Remove bread from egg mixture and coat both sides with almonds. Place bread on large baking sheet.
6. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and mix in until crumbly. Sprinkle topping over bread.
7. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates.
8. Serve hot with maple syrup.

Makes 6 servings.