Banana French Toast Sandwiches

Method5 steps

1. 1

   Step 1: Whisk the 3 eggs, 3/4 cup whole milk, 3/4 tsp vanilla extract, 3/4 tsp ground cinnamon and 1 pinch salt in a wide bowl. Melt the initial 1 tbsp butter in a pan or griddle over medium heat; keep the egg bath separate from the melted pan butter.

   Uses 3 eggs · 3/4 cup whole milk for egg bath · 3/4 tsp pure vanilla extract · 3/4 tsp ground cinnamon · 1 pinch salt · 1 tbsp butter to start frying

2. 2

   Step 2: Cut the 4 French-bread slices in half to make 8 bread halves. Peel the 2 large bananas, halve each crosswise, then slice each half lengthwise to make 8 banana pieces. Keep them for assembly, leaving the bread dry until each frying stage.

   Uses 4 slices french bread, 8 halves total, cut in half · 2 large bananas, cut crosswise then lengthwise into 8 pieces

3. 3

   Step 3: For two sandwiches at a time, take 2 of the bread halves from step 2, dip them in some of the egg bath from step 1 and place in the buttered pan. Fry both sides about 1 1/2 minutes per side, until golden and the egg coating fully set. Transfer these two fully fried bottom halves to a plate. Repeat this bottom-half stage with the remaining pair of bottom halves when making the next two sandwiches.

   Uses Only 4 of the 8 bread halves, as sandwich bottoms · Egg-milk bath only, a portion for coating bottom halves; retain remainder

4. 4

   Step 4: For the same two sandwiches, dip 2 different bread halves from step 2 into some of the remaining egg bath. Fry only one side first, about 1 1/2 minutes until golden. Put 2 of the prepared banana pieces from step 2 on each completely fried bottom half from step 3. Cover each with a one-sided-fried top half, its uncooked side facing outward. Put each assembled sandwich back in the pan with that uncooked outer side facing down and fry about 1 1/2 minutes, continuing until golden and its egg coating fully cooked and set; an egg-coated centre should reach 71°C/160°F. Repeat stages 3–4 for the remaining bread/banana portions to make 4 small sandwiches total, adding a little separate extra pan butter only if needed. Discard unused raw egg bath after dipping.

   Uses Four fully fried sandwich-bottom halves · Only the remaining 4 bread halves, as sandwich tops · All 8 prepared banana pieces: 2 per small sandwich · Only remaining egg-milk bath as needed for top halves; discard unused bath · Extra butter for the pan only as needed for later batches

5. 5

   Step 5: Serve the four hot banana French-toast sandwiches from step 4, optionally dusted with powdered sugar and drizzled with warm maple syrup.

   Uses Four fully cooked banana French-toast sandwiches · Maple syrup for serving, optional · Powdered sugar for dusting, optional