Banana-Stuffed French Toast

Ingredients:

2 large ripe bananas, peeled, cut into thin rounds
1 unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
2 cups milk (do not use low-fat or nonfat)
6 large eggs
2 1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/2 cup brown sugar


Directions:

Preheat oven to 350°F. 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 bananas equally among pockets in bread. Whisk milk, eggs, cinnamon, vanilla and sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.

Bake French toast until top is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.