---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING
  Categories: Breakfast
       Yield: 6 Servings
  
       2 tb Plus 1/4 cup (1/2 stick)
            -unsalted butter
       2 tb Plus 1/2 cup sugar
       2 tb Water
       2 lg Ripe bananas, peeled, cut
            -into 1/2-inch-thick rounds
       1 ea Unsliced loaf egg bread
            -(1-pound), ends trimmed,
            -bread cut into 6 slices
            -(each about 1-1/2 inches
            -thick)
       2 c  Milk (do not use low-fat or
            -nonfat)
       6 lg Eggs
   2 1/2 ts Ground cinnamon
     1/4 ts Vanilla extract
 
 ----------------------------------TOPPING----------------------------------
   1 1/2 c  Thinly sliced almonds,
            -toasted
     1/4 c  (packed) golden brown sugar
     1/4 c  Quick-cooking oats
       2 tb All purpose flour
            Maple syrup
  
   Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2
   tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
   Continue stirring until mixture is foamy, about 2 minutes. Add bananas;
   cook until tender, stirring occasionally, about 5 minutes. Transfer to
   small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
   
   Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1
   side of each bread slice, cutting 3/4 of way through bread and creating
   pocket that leaves 3 sides of bread intact. Divide banana mixture equally
   among pockets in bread. 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; let soak 10 minutes, turning
   occasionally.
   
   Place almonds in shallow bowl. Carefully remove bread from egg mixture and
   coat both sides with almonds. Place bread on heavy large baking sheets. Mix
   brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
   Add remaining 1/4 cup butter and rub in, using fingertips, until moist
   clumps form. Sprinkle topping over bread.
   
   Bake French toast until topping is golden brown and filling is hot, about
   25 minutes. Transfer toast to plates. Serve hot with maple syrup.
   
   Bon Appétit December 1996
  
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