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Banana Stuffed Mexican Toast with Coconut Syrup For unabashed morning sweet lovers, here’s our take on an old favorite--French toast. We add a Mexican twist by stuffing the bread with mashed bananas and flavoring it with cinnamon and homemade coconut syrup. Serves 4 4 double-thick (about 1-inch) pieces crusty, white country bread 2 large or 4 small ripe bananas 4 eggs 1 1/3 cups milk 1 teaspoon salt 2 teaspoons sugar 1/2 teaspoon ground cinnamon 2 to 3 tablespoons unsalted butter Coconut Syrup (see recipe below) Using a sharp, serrated knife, cut a horizontal pocket in each slice of bread, coming close to the edges but leaving the crusts intact. In a small bowl, mash the banana with a fork. Using a spoon, stuff each piece of bread with mashed bananas, as full as possible. In a large 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 warm Coconut Syrup. Coconut Syrup Makes about 4 cups 1 (14-ounce) can unsweetened coconut milk 2 cups sweetened shredded coconut 1 1/2 cups packed brown sugar 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 almost smooth. Serve immediately. Coconut Syrup can be stored in the refrigerator for 2 weeks and reheated. |
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