Banana-Stuffed French Toast with Blueberry Compote
Yield: Serves 6.
For a pleasant alternative to white bread, try honey whole wheat or raisin bran bread. -- Inn on the Sound, Falmouth, Massachusetts
Ingredients:4 ounces cream cheese, softened
3 large ripe bananas, mashed
1/4 teaspoon ground nutmeg
24 slices white bread, crust removed
3 cups half-and-half
2 teaspoons vanilla extract
Blueberry Compote (recipe follows)
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.
Ingredients:2 cups blueberries, fresh or frozen
1/4 cup sugar
1-1/4 teaspoons lemon juice
1 tablespoon cornstarch
Blend the blueberries, sugar, lemon juice, and cornstarch together in a medium-size saucepan. Cook over low heat until thickened and serve warm.