Front Burner

If you don't own a panini maker (mine was a barely used garage sale find given to me by my sweet mama) these would cook just fine in a skillet like regular french toast. The flavor in these is spectacular. Delicious served with maple syrup and a sprinkling of powdered sugar.

*recipe courtesy of Williams-Sonoma catalog*

Banana-Stuffed French Toast

2 Tbs butter
2 Tbs plus 1/4 cup sugar
2 large ripe bananas, peeled, cut into 1/2" rounds
1 lb loaf of french bread
1 1/2 cups milk
4 eggs
1/2 tsp. ground cinnamon
1 tsp. vanilla extract

In a medium skillet over medium heat, melt butter. Add 2 Tbs sugar and 2 Tbs water, stirring to dissolve sugar; cook until lightly caramelized, 4-5 minutes. Add bananas; cook 1-2 minutes longer. Transfer to a bowl and let cool. Cut bread (if not already sliced) into 12 slices. Spoon banana mixture evenly onto the middle of half of the bread slices. Top with remaining slices and press lightly.

Preheat panini maker (or skillet/griddle.) In a large shallow bowl, combine milk, eggs, cinnamon vanilla and remaining 1/4 cup sugar. Pour into baking dish. Soak each "sandwich" in egg mixture 5 minutes, turning occasionally. Cook 4-5 minutes each side. Serve with maple syrup.