French Toast

Stuffed French Toast with Strawberries and Banana

Rich and tender egg bread is filled with fresh fruit, then dipped in an orange-scented egg custard to create a brunch dish that’s sure to make every guest feel special and ultra-spoiled.

Ingredients

• 4slices day-old egg bread (1-inch/2.5cm thick slices)
• 1/2 cup(125 mL)sliced strawberries
• 1large ripe banana, sliced
• 2 tbsp(30 mL)granulated sugar, divided
• 1/2 tsp(2.5 mL)ground cinnamon
• 3eggs, beaten
• 3/4 cup(175 mL)milk
• 1 tsp(5 mL)vanilla
• 1/2 tsp(2.5 mL)finely grated orange zest
• Pinch salt
• 2 tbsp(30 mL)butter
• 1 tbsp(15 mL)icing sugar
• 1/4 cup(60 mL)maple syrup

Instructions

1. Insert small serrated knife horizontally into side of 1 piece of bread; cut along the length to make pocket, without cutting all the way through. Repeat with remaining slices. Toss together strawberries, banana, 1 tbsp (15 mL) sugar, and cinnamon; stuff evenly into pocket of each slice of bread. In shallow bowl, whisk together eggs, milk, remaining sugar, vanilla, orange zest and salt; dip each slice of bread into egg mixture for 15 to 20 seconds or until well saturated. Melt butter in large nonstick skillet over medium heat; cook French toast, flipping once, for 7 to 10 minutes or until golden brown. Dust with icing sugar. Serve with maple syrup