*  Exported from  MasterCook  Buster  *
 
               French Toast Stuffed With Bananas And Walnuts
 
 Recipe By     : Wms-Sonoma Kitchen Library: Breakfasts
 Serving Size  : 4    Preparation Time :
 Categories    : Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    eggs
      1/4  cup           milk
    4                    very ripe bananas
    1      ounce         coarsely chopped walnuts
                         l/8 teaspoon freshly grated nutmeg
    8      slices        egg bread
    4      tablespoons   unsalted butter
                         confectioners' sugar
                         jam
                         OR pure maple syrup
 
 In a large, shallow bowl, using a fork, beat the eggs until lightly frothy.
 Stir in the 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 (6-mm) 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 over medium heat. Add the sandwiches and
 fry until the undersides are golden brown, about 2 minutes. Add the
 remaining 2 tablespoons butter to the pan in several pieces, distributing
 evenly, then flip the sandwiches with a spatula and fry until the second
 sides are browned, about 2 minutes longer.
 
 Place on warmed individual plates. Using a small fine mesh sieve, lightly
 dust the tops with confectioners' sugar. Serve hot, with jam or maple syrup
 alongside.
 
 
 Notes: Layering two slices of bread, sandwich style, with a mixture of
 bananas and walnuts results in French toast with a surprise filling. Try
 other favorite nuts in place of the walnuts, if you like. Accompany with
 bacon, ham or sausage. >Williams-Sonoma Kitchen Library: Breakfasts &
 Brunches by Norman Kolpas Time-Life Books 1997.
 
 kitpath@earthlink.net 8/28/98
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