Banana-Stuffed Mexican Toast with Coconut Syrup appeals to morning sweet lovers. This Mexican-style French toast features a stuffing of mashed bananas, a cinnamon-scented egg wash, and a topping of homemade coconut syrup.
Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 2 servings
1 (4-1/2-ounce) can unsweetened coconut milk
1 cup sweetened shredded coconut
3/4 cup packed brown sugar
2 pieces crusty white bread, about 1-inch thick
1 large or 2 small ripe bananas
2 eggs
2/3 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter
Combine the coconut milk, coconut, and brown sugar in a small heavy saucepan.
Bring to a boil.
Reduce to a simmer and cook, uncovered, for 20 minutes, stirring occasionally.
Transfer to a blender and puree until smooth.
Set aside.
Using a sharp, serrated knife, cut a horizontal pocket in each bread slice.
You want to come close to the edges of the bread but leave the crusts intact. Be careful not to cut holes in the dough.
In a small bowl, mash the banana with a fork.
Using a spoon, stuff each piece of bread with mashed bananas.
Stuff them as full as possible.
In a shallow bowl, lightly beat the eggs with the milk, salt, sugar, and cinnamon.
Dip the stuffed bread in the egg mixture and let soak about 15 minutes, turning occasionally, until all the egg mixture is absorbed.
Melt the butter in a large cast-iron or nonstick skillet over medium heat.
Fry the toast in the hot skillet until cooked through, about 3 minutes per side.
Serve with the warm coconut syrup.
