Mother’s Day is coming up…have you made plans yet for her special day? Well, if you live in New Orleans, why not treat her to one of these great restaurants for brunch?

Or, you can always cook for her yourself. Try this great recipe from the New York Edition.

RECIPE FROM ZOE RESTAURANT IN NEW YORK CITY

Banana and Almond-Stuffed French Toast
Serves: 7
Time: 60 minutes
Drink Pairing: Mimosa
Special Equipment: Mixer or pastry cutter

Ingredients:
1 unsliced loaf of brioche or “Pullman” white bread

Filling:
1/4 cup sugar
1/4 cup butter
4 ripe bananas, thinly sliced

Batter:
6 eggs
2 cups milk
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp vanilla extract

Streusel:
1/4 cup unsalted butter
2 Tbsp all-purpose flour
1/4 cup light brown sugar
1/4 cup quick oats
2 tsp cinnamon
1 1/2 cups sliced almonds, toasted

Instructions for Bread:
1. Slice ends of bread from loaf and discard. Cut slices of bread approximately 1 1/2 - 2 inch thick.

2. On the bottom crust, insert a paring knife to cut a pocket without cutting through the other three sides of the crust.

Instructions for Filling:
1. In a saucepan, combine sugar, butter and 2 Tbsp of water.
2. Heat over medium heat until a foamy consistency. Add bananas and cook for 5 minutes Transfer to a shallow container and refrigerate.

Instructions for Batter:
Combine all ingredients and whisk thoroughly.

Instructions for Streusel:
Cut butter into small cubes, combine with remaining streusel ingredients in mixer and blend on slow speed until combined into small pebbles (or use pastry cutter).

Assembly:
1. Stuff each slice of bread with cold banana filling using a fork. Place slices in batter to soak for 10 minutes,
turn for another 10 minutes.
2. Preheat oven to 350° F. Remove slices from batter and coat with toasted almonds. Place on baking sheet.
Top with streusel on top side only. Bake for 12-15 minutes or until streusel is browned and filling is hot in center.

Presentation:
Serve with vanilla maple syrup and fresh berries.

As seen in 86 Recipes - New York.