Banana Stuffed French Toast with Blueberry Compote
|4 oz||cream cheese, softened|
|3 lg||ripe bananas, mashed|
|1/4 tsp||ground nutmeg|
|24 slc||white bread, crust remove; or any bread of your choice (honey wheat or raisin bread is great too )|
|3 c||half and half|
|2 tsp||vanilla extract|
|2 c||blueberries (fresh or frozen)|
|1 1/4 tsp||lemon juice|
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DirectionsIn a medium bowl, beat together cream cheese, banana and nutmeg. Spread 12 slices of bread with the cream cheese mixture and sandwich with the remaining 12 slices.Blend together the eggs, half/half and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until both sides are browned. Serve immediately on warmed plates and sprinkle with confectioners' sugar. Top with Blueberry Compote.For Blueberry Compote: Blend blueberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat until thickened and serve warm.