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Stuffed French Toast Recipe from Boatwright's, Port Orleans Riverside


1 cup Milk
1 loaf Sourdough bread
1/2 cup Sugar
2 Eggs
1 1/2 tsp Vanilla
2 Bananas
Butter or Oil
1/2 cup Confection sugar
Syrup and Butter as desired


Combine milk, 1/4 cup sugar, and vanilla. Mix until blended.

Mix 1/4 cup sugar and cinnamon and set aside.

Cut bread into 2 inch slices. Cut a 1/4 inch deep slit in each half to put half slice of banana. Dip in milk/egg mixture.

Place in a hot skillet with oil and fry until golden brown on both sides.

Remove from pan and roll in sugar and cinnamon.



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