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Banana Walnut French Toast

 
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La Belle Cuisine

Banana Walnut French Toast
Gourmet Archives

1 large banana, halved lengthwise,
cut into 1/8-inch-thick slices
3 tablespoons finely chopped
walnuts, toasted lightly
1 teaspoon fresh lemon juice
Four 1-inch-thick diagonal slices
French or Italian bread
2 large eggs, beaten lightly
1/2 cup milk
1/4 cup heavy cream
2 tablespoons light brown sugar
2 teaspoons light rum
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
Confectioner's sugar
Maple syrup

In a small bowl combine the banana, walnuts and lemon juice. Cut
through the bread slices horizontally to within 1/4 inch of the crust,
forming a pocket. Into each pocket stuff 1/4 of the banana mixture.
Press the pockets closed.
In a shallow bowl or pie plate large enough to hold the bread in one
layer whisk together the eggs, milk, cream, brown sugar, rum, cinna-
mon and nutmeg and a pinch of salt. Add the filled bread and let it
soak, chilled, turning it once, for 25 minutes or until it absorbs the
egg mixture.
In a heavy skillet heat butter over moderate heat until foam subsides.
Cook the soaked bread, turning it occasionally with a spatula, for 12
to 15 minutes or until crisp and golden. Transfer toast with spatula to
heated plates and over it sift confectioner's sugar.
Serve with maple syrup.

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