Stuffed French Toast Recipe from Boatwright's, Port Orleans Riverside
1 cup Milk
1 loaf Sourdough bread
1/2 cup Sugar
1 1/2 tsp Vanilla
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.