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.