Banana Stuffed French Toast and Scones

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A scones recipe from Breadsmith in South Bend was featured on WSBT's Darla's Dish

A scones recipe from Breadsmith in South Bend was featured on WSBT's Darla's Dish. (WSBT photo)

By Beth Boehne

Story Created: Aug 8, 2008 at 2:15 PM EDT

Story Updated: Aug 15, 2008 at 12:03 PM EDT

Recipe provided by:

2022 South Bend Ave
South Bend, IN 46637
(574) 273-9130

Ingredients

  • 1 firm, ripe banana
  • 3/4 cup half-and-half
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 Breadsmith Challah, cut into 1 inch thick slices
  • 2 tablespoons unsalted butter for skillet

Instructions

Preheat the oven to 350 degrees. Cut the banana into 1/4 inch thick slices. Whisk together the half-and-half, eggs, vanilla, cinnamon and nutmeg. Cut the bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 banana slices. Layer the slices in a shallow baking dish. Pour the egg mixture over them. Bake for 15 minutes. Turn the slices over occasionally so the bread absorbs all the liquid. Cook the slices in a skillet until golden. Serves 4.

Note: Watch the video for the Breadsmith's recipe for scones.

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