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Banana-Stuffed French Toast with Blueberry Compote

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Banana-Stuffed French Toast with Blueberry Compote
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Yield: Serves 6.

For a pleasant alternative to white bread, try honey whole wheat or raisin bran bread. -- Inn on the Sound, Falmouth, Massachusetts


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Ingredients:

  • 4 ounces cream cheese, softened
  • 3 large ripe bananas, mashed
  • 1/4 teaspoon ground nutmeg
  • 24 slices white bread, crust removed
  • 6 eggs
  • 3 cups half-and-half
  • 2 teaspoons vanilla extract
  • confectioners' sugar
  • Blueberry Compote (recipe follows)

Instructions:

In a medium-size bowl, beat together the cream cheese, banana, and nutmeg. Spread 12 slices of bread with the cream cheese mixture, and sandwich with the remaining 12 slices.


In a blender, combine the eggs, half-and-half, and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until brown on both sides. Serve immediately on warmed plates and sprinkle with confectioners' sugar. Accompany with Blueberry Compote.


Blueberry Compote

Ingredients:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1-1/4 teaspoons lemon juice
  • 1 tablespoon cornstarch

Instructions:

Blend the blueberries, sugar, lemon juice, and cornstarch together in a medium-size saucepan. Cook over low heat until thickened and serve warm.


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Updated Friday, January 18th, 2008

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