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Name: French Toast Panini With Grilled Bananas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/4 cup fresh orange juice (from about 1 medium orange); 2 tablespoons vanilla extract; 2 tablespoons cognac (optional); 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon; Pinch of freshly grated nutmeg; Salt; 8 slices Texas toast or other thick white bread; 3 large ripe bananas; 2 tablespoons unsalted butter melted; 3 tablespoons vegetable oil; Confectioners' sugar for garnish; Pure maple syrup for garnish

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INGREDIENTS

6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup fresh orange juice (from about 1 medium orange)
2 tablespoons vanilla extract
2 tablespoons cognac (optional)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Salt
8 slices Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons unsalted butter ; melted
3 tablespoons vegetable oil
Confectioners' sugar ; for garnish
Pure maple syrup ; for garnish

INSTRUCTIONS

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French Toast Panini With Grilled Bananas

6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup fresh orange juice (from about 1 medium orange)
2 tablespoons vanilla extract
2 tablespoons cognac (optional)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
 Pinch of freshly grated nutmeg
 Salt
8 slices Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons unsalted butter melted
3 tablespoons vegetable oil
 Confectioners' sugar for garnish
 Pure maple syrup for garnish

Directions Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.Photograph by Miki Duisterhof Recipe courtesy of The Neelys for Food Network Magazine CATEGORIES:

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Nutrition

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Serving Size: 1 recipe (1205g)
Recipe Makes: 1

Calories: 2037
Calories from Fat: 1278 (63%)

Amt Per Serving		% DV

	Total Fat 142g	189 %
	Saturated Fat 52.7g	263 %
	Monounsaturated Fat 56.1g
	Polyunsanturated Fat 19g
Cholesterol 2694.8mg		829 %
Sodium 901.7mg		31 %
Potassium 2434.3mg		64 %
Total Carbohydrate 105.8g		31 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 94.5g
Protein 82.9g		118 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2037

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