Categories: Breakfast
Ingredients
- 1 load brioche, crust removed
- 3 or 4 ripe bananas
- 1 tbsp unsalted butter
- 1 1/4 to 1 1/2 Creme Anglaise (see recipe)
- Water or milk
- Maple syrup, warmed
Directions
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Preheat the oven to 375. Cut the crustless loaf into eight 2 1/2 to 3-inch thick slices. Cut each slice diagonally into 2 triangles and cut a slit into the wide side of the wedge, creating a pocket.
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Mash the bananas with a spoon until you have a nearly homoegenous puree. You can put the mashed bananas into a pastry bag to pipe them into the wedges of bread or fill the bread with a spoon. Stuff approx 3 to 4 tbsp of the bananas into each piece of bread, making sure they’re generously filled but not overstuffed.
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Lightly butter a sheet pan and put it in the oven. Thin the Creme Anglaise to a pourable consistency with a little water or milk and pour it into a wide, shallow dish. Dip the stuffed bread into the thinned Creme Anglaise, lightly coating each side, gently shake off any excess and arrange the prepared wedges on the sheet pan.
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Bake for 12 to 15 minutes, until golden brown and mottled. You can serve the French toast immediately with maple syrup or hold the wedges at room temp for up to 4 hours. Reheat the stuffed French toast in a 350 oven until warmed through, about 5 minutes, before serving.