Creamed Banana Stuffed French Toast - Fred Whitlock, The Good Gourmet

Stuffed French toast is becoming popular breakfast entree in many restaurants.  Here's a delicious gourmet version you can make and enjoy at home.  From our breakfast club. 

Ingredients:

Filling:
6 oz. cream cheese
1/4 cup heavy cream
1 tsp. sugar
3/4 tsp. vanilla extract
1/4 tsp. almond extract
4 large bananas peeled and thickly sliced
1/2 pint raspberries

Custard:
3 large eggs
1 1/4 cups whole milk
1 tbsp sugar
1 tsp. vanilla extract
Pinch of salt

Other ingredients:
1 loaf of white bread or brioche unsliced
Unsalted butter
Vegetable oil
Powdered sugar
Maple syrup

Make the filling by combining the cream cheese, cream, sugar and extracts in a mixer or food processor.  Stir in the fruit and allow mixture to stand for 10 minutes or more until bananas begin to soften.  Mixture should be thick but spoonable.  Add a little whole milk if necessary to thin the mixture.

Whisk together all the custard ingredients and pour the custard into a shallow dish such as a pie plate.

With a bread knife, slice the loaf into thick slices of about 1 1/2" each.  Then cut a pocket in each slice being careful not to cut through the edges.  Spoon some of the filling into the pocket of each slice.  Place the slices in the custard and soak until the slices are saturated but not falling apart.  Turn slices as necessary to soak all of the bread.

Put butter and vegetable oil in a skillet or griddle over medium heat and cook until golden brown and lightly crisp on each side.  Serve immediately or place cooked French toast slices on a buttered cookie sheet in a 300 degree oven while the batch is being cooked.  Serves 4.

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