Banana French Toast
1 pound loaf French or Italian bread, cut into thick slices
1 to 2 bananas
1/2 cup milk (I used soy milk due to lactose issues)
1 to 2 tablespoons butter
1 to 2 tablespoons vegetable oil
First, cut a wide, deep slit down through the top crust of each bread slice. (I actually just cut the slits as I was cutting my loaf up. I would alternate cutting a slit and then cut the piece all the way through.)
Stuff each pocket with 3 to 4 banana slices. (I like to get as much as reasonably fits in the pocket of the bread)
In a shallow dish or pie plate, whisk together the eggs and milk.
Heat the butter and oil in a large skillet over medium-high heat.
Dip each bread slice in the egg mixture, turning it to coat both sides, and place it in the skillet.
Cook the French toast for 2 to 3 minutes on the first side until golden brown.
Then use a spatula to flip the slices, and cook them for another 2 to 3 minutes.
Serve with butter and maple syrup.