Cinnamon Swirl Streusel Stuffed French Toast with Banana cream cheese filling
1 Loaf Cinnamon Swirl Bread (Should make 6 sandwiches) 8-ounce package of cream cheese 4 Ripe bananas, sliced For Custard: 5 eggs, beaten; 1 T Vanilla 3/4 cup half and half (can also use milk) For Streusel: 1 cup toasted pecans, coarsely chopped 1/4cup brown sugar; 1/4 cup flour; 1/3-cup oats Maple Syrup for Serving Make Banana and Cream Cheese Sandwiches using cream cheese on both sides of bananas in between slices of bread. Whisk custard in dish and soak the sandwiches on one side and then the other, absorbing all liquid. While they soak, prepare streusel. Mix all ingredients in bowl of food processor just until combined. Dip Sandwiches into Streusel, coating both sides and lay on a well-greased cookie sheet. (At this point the dish can be covered in plastic wrap and allowed to sit overnight in the refrigerator.) To Bake: Preheat oven to 375 degrees and place a generous pat of butter on top of each streusel sandwich. Bake for 20 minutes until puffed and browned slightly. Cut into triangles and serve with maple syrup. Yummy additions to maple syrup: Chop walnuts and sauté with butter until toasty. Take off heat and add syrup slowly (it will bubble) Put back on heat and warm. x --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
