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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy skillet, melt the butter over medium heat. Add the 2 Tbsp sugar and water and stir until the sugar dissolves. Continue, stirring until the mixture is foamy, about 2 minutes. | 2. Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes. | 3. Transfer to a small bowl and let cool. The bananas can be prepared up to 4 hours ahead. | 4. Cover and refrigerate for up to 4 hours. | 5. Preheat oven to 350°F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket. divide the banana mixture equally among the pockets in the bread. | 6. In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. Whisk until blended. | 7. Pour into a large glass baking dish. Place the bread slices in the egg mixture and soak for 10 minutes, turning several times. | 8. Put the almonds in a shallow bowl. Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds. | 9. Place the bread on a large insulated baking sheet or two stacked baking sheets. | 10. To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. Add the butter and rub it in with your fingertips until moist clumps form. | 11. Sprinkle the topping over the bread. | 12. Bake until the topping is golden brown and the filling is hot, about 25 minutes. | 13. If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. To reheat, place the foil packages on a baking sheet in a preheated 350°F oven and bake for 15 to 20 minutes. Transfer the toast to warm plates and serve hot, with Maple syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
banana	2		ripe peeled cut	242.08	62.1248	2.9648	0.8976
challah	6	slices		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	6			429.0	2.16	37.68	28.53
cinnamon	1/2	teaspoon		-	-	-	-
vanilla extract	4	tablespoons		149.76	6.577999999999999	0.0312	0.0312
almond	2	cups	sliced	3854.24	0.0	0.0	436.0
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
cooking oat	1/4	cup		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cinnamon	2	teaspoons		-	-	-	-
butter	4	tablespoons	unsalted	171.0	7.857	5.343	14.4
maple syrup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.