Title: Banana-stuffed french toast with streusel topping
 Categories: Breakfast
      Yield: 6 Servings
 
      2 tb Plus 1/4 cup (1/2 stick)
           -unsalted butter
      2 tb Plus 1/2 cup sugar
      2 tb Water
      2 lg Ripe bananas, peeled, cut
           -into 1/2-inch-thick rounds
      1    Unsliced loaf egg bread
           -(1-pound), ends trimmed,
           -bread cut into 6 slices
           -(each about 1-1/2 inches
           -thick)
      2 c  Milk (do not use low-fat or
           -nonfat)
      6 lg Eggs
  2 1/2 ts Ground cinnamon
    1/4 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Thinly sliced almonds,
           -toasted
    1/4 c  (packed) golden brown sugar
    1/4 c  Quick-cooking oats
      2 tb All purpose flour
           Maple syrup
 
  Melt 2 tablespoons butter in heavy large skillet over medium heat.
  Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar
  dissolves. Continue stirring until mixture is foamy, about 2 minutes.
  Add bananas; cook until tender, stirring occasionally, about 5
  minutes. Transfer to small bowl; cool. (Can be prepared 4 hours
  ahead. Cover and chill.)
  
  Preheat oven to 350øF. Using small sharp knife, cut 2-inch-long slit
  in 1 side of each bread slice, cutting 3/4 of way through bread and
  creating pocket that leaves 3 sides of bread intact. Divide banana
  mixture equally among pockets in bread. Whisk milk, eggs, 1/2
  teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend.
  Pour into large glass baking dish. Place bread in egg mixture; let
  soak 10 minutes, turning occasionally.
  
  Place almonds in shallow bowl. Carefully remove bread from egg
  mixture and coat both sides with almonds. Place bread on heavy large
  baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons
  cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in,
  using fingertips, until moist clumps form. Sprinkle topping over
  bread.
  
  Bake French toast until topping is golden brown and filling is hot,
  about 25 minutes. Transfer toast to plates. Serve hot with maple
  syrup.
  
  Bon App‚tit December 1996