I made this recipe today and just changed it a little…instead of egg bread I bought a loaf of french bread. I cut thick slices of the french bread, then cut a pocket into each slice to stuff the banana mixture into. It worked! A great weekend breakfast recipe! Enjoy!
BANANA & WALNUT STUFFED FRENCH TOAST
(Paula Deen)

INGREDIENTS
6 eggs
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped walnuts
1/8 teaspoon freshly grated nutmeg
8 slices egg bread (I use french bread…sliced thick then cut a “pocket” in it for stuffing)
4 tablespoons butter
Confectioners’ sugar, for dusting
Maple syrup or jam, for serving

DIRECTIONS
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.

Spread the banana mixture over the 1/2 of the bread slices,(or stuff in the french bread pocket) leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.

Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown.

To serve place the toast on plates and dust with confectioners’ sugar. Serve with maple syrup or jam.

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