Stuffed French Toast
By Yankee Magazine|Dec 24 2008|
Guaranteed to keep you energized. One slice will keep you humming all morning. Two slices will wire you for life.
Yield
6-8 slices
Ingredients
unsliced loaf of Italian bread
1 can of Creme de Coconut, (drink mix display)
1 package Mounds shredded coconut
2-3 bananas
3-6 eggs
1/2 cup milk or cream
butter
sugar
cinnamon powder
maraschino cherries and whipped cream, for garnish
Instructions
Slice bread into 2-inch sections. Take bread knife and cut along the bottom of each slice to open a slit, then take the point of your knife and open a pocket the length of the slice. Try not to pierce the top crust.
Mix the Creme de Coconut with a generous amount of the shredded coconut, add sliced or chopped bananas.
Combine sugar with cinnamon, set aside.
Blend eggs with cream or milk.
Melt 1-2 tablespoons of butter in frying pan.
Dip stuffed bread in egg/milk batter, fry until lightly brown on each side, flop in cinnamon/sugar, top with whipped cream and cherry.
Serve while warm
