What a very special breakfast to serve your holiday guests…perfect with powdered sugar or your favorite maple syrup.
For Filling:
2 TBS soy margarine, plus more for cooking
1 TBS white sugar
1 TBS light brown sugar
2 TBS water
2 large bananas, peeled and sliced into ½” rounds
For Toast:
6 slices day-old French bread (the thick kind, not the long baguette), sliced to 2″ thickness
1 ½ cups soy milk
3 eggs
1 tsp cinnamon
2 tsp light brown sugar
½ tsp vanilla
For filling, melt margarine in a medium pan. Add white and brown sugars, and the 2 TBS water. Stir constantly until the mixture is foamy and the sugar has completely dissolved. Add the banana slices and continue to cook until they are tender, about 4 minutes. Remove from heat and set aside.
For the batter whisk eggs, milk, cinnamon, brown sugar and vanilla together. Pour into a large, glass baking dish or wide bowl.
To prepare the bread, take each 2″ slice and using a knife, carefully cut a slit in the middle of the bread. Each slit should not go all the way to the ends or to the bottom of the bread – you are creating a pocket for the filling. Stuff each “pocket” with the filling and place in the batter. Allow to soak 10 minutes, turning at least once.
To cook the french toast, melt soy margarine in a large pan. When heated, carefully remove the stuffed toast from the batter and place in the pan. Over medium – medium/high heat cook the french toast, turning once, until each side is golden brown – about 4- 5 minutes per side (depends on the pan you are using). Serve immediately.
Serves 6.