Ingredients:
Stuffing
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 firm, ripe bananas, sliced into 1/4 inch rounds
Bread
1 loaf unsliced sourdough or other firm bread, cut into 8 slices about 1 inch thick
Topping
1 cup sliced almonds, toasted
1/4 cup brown sugar
1/4 cup oats
2 tablespoons flour
1/4 cup cold butter, cut into small pieces
1/2 teaspoon nutmeg
Batter
2 1/2 cups low-fat milk
6 eggs
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Instructions:
Melt first four stuffing ingredients in a large saute pan. Simmer on low heat for a few minutes. Add bananas and saute for 5 more minutes. Transfer to a bowl and cool.
Using a small paring knife, cut a slit into one side of the bread to make a pocket -- don't go through the other 3 sides of the bread. Repeat with the remaining bread slices. Use a teaspoon to stuff the bananas mixture into the bread pockets. Set aside.
Place the toasted sliced almonds in a large soup bowl for dipping. Add the remaining toping ingredients to a food processor and pulse to form a crumbly streusel topping. Transfer to a bowl.
Mix together the batter ingredients with a mixture and pour into a baking pan with sides large enough to hold the 8 slices in a single layer. Arrange the stuffed bread slices in the batter and let soak for 10 minutes. Turn and soak for 10 more minutes.
Spray a baking sheet large enough for all 8 slices with vegetable spray. Dip one side of the bread into the sliced almonds and place almond side up on the baking sheet. Repeat with remaining slices. Sprinkle any remaining almonds over the 8 slices. Sprinkle the streusel toping over the 8 slices.
Bake in a preheated 400 degrees oven for about 25 minutes or until golden brown. Transfer to warm plates and serve with warm maple syrup.
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