Mash bananas with equal parts of mascarpone or cream cheese, and sweeten with powdered sugar to taste. Whip it smooth and transfer to a pastry bag, or plastic bag with a small piping tip cut in the corner.
Split Challah slices horizontally, leaving one edge intact. Carefully and evenly pipe a small amount of the banana mixture inside the bread and press gently to close – do not overstuff! Place stuffed toast in a casserole. Preheat a large heavy griddle, and oven.
Combine eggs, half-n-half, vanilla, and pinches of salt and sugar in a mixing bowl and whisk until smooth. Pour over stuffed toast and gently lift with spatula to moisten on all sides and soak for about 1 minute.
Pan fry French toast as usual, then transfer to rack-lined cookie sheet and hold in oven. If your toast is still a little soggy, bake to finish cooking.
* Coconut Syrup
Pour 1 can of coconut milk into a saucepan and reduce until syrupy thick, sweeten to taste with sugar and serve.
** Toasted Macadamias
Preheat a large skillet over medium high to high heat (not a stick free skillet). Add raw macadamia nuts and toast, stirring and tossing regularly – do not leave pan unattended – toss every 10-15 seconds. When nuts begin to toast, sprinkle with fine sea salt and toss continually – transfer to a cutting board to cool.
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