Bitsy's Kitchen
French Toast Pockets Stuffed with Bananas
1 firm, ripe banana
1/2 cup half-and-half
1/4 milk
2 large eggs
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Four slices day-old bread
2 Tbsp. unsalted butter
Cut banana into slices in a bowl. Whisk together half-and-half, milk, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices nearly in half leaving one edge intact, forming a pocket. Arrange a layer of banana slices inside the bread pocket. In baking dish, arrange bread pockets in a single layer and pour mixture over them. Soak for 15 minutes, turning over once or twice. In a 12-inch skillet melt butter over low heat and cook stuffed bread until golden. May be served with confectioner's' sugar and maple syrup.
Serves 2