Banana Stuffed French Toast With Streusel Topping - unsalted butter

Method

• In a large heavy skillet, melt the butter over medium heat.
• Add the 2 Tbsp sugar and water and stir until the sugar dissolves.
• Continue, stirring until the mixture is foamy, about 2 minutes.
• Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
• Transfer to a small bowl and let cool.
• The bananas can be prepared up to 4 hours ahead.
• Cover and refrigerate for up to 4 hours.
• Preheat oven to 350F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket.
• divide the banana mixture equally among the pockets in the bread.
• In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar.
• Whisk until blended.
• Pour into a large glass baking dish.
• Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
• Put the almonds in a shallow bowl.
• Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
• Place the bread on a large insulated baking sheet or two stacked baking sheets.
• To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together.
• Add the butter and rub it in with your fingertips until moist clumps form.
• Sprinkle the topping over the bread.
• Bake until the topping is golden brown and the filling is hot, about 25 minutes.
• If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze.
• To reheat, place the foil packages on a baking sheet in a preheated 350F oven and bake for 15 to 20 minutes.
• Transfer the toast to warm plates and serve hot, with Maple syrup.