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Breakfast Recipes from Cereal.com

Breakfast Recipes from Cereal.com

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Breakfast recipes published by Cereal.com
Breakfast recipes published by Cereal.com

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Published by: breakfast on Jan 11, 2008
Direitos Autorais:Attribution Non-commercial

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05/08/2014

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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 tsp. Ground cinnamon
1/4 tsp. 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.

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