Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup. Bon App?tit December 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6|
|Calories from Fat: 374 (52%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 1071.7mg||330 %|
|Sodium 412.3mg||14 %|
|Potassium 756.9mg||20 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 45.4g|
|Protein 39.9g||57 %|
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Calories per serving: 720
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