Ingredients

serves 6

　　1 1/2 cups walnuts

　　6 large eggs

　　1 1/2 cups heavy cream, half-and-half, or milk

　　2 tablespoons pure vanilla extract

　　1/2 teaspoon ground cinnamon

　　Pinch of ground nutmeg

　　Pinch of salt

　　6 ripe but firm bananas, peeled and cut into 1/4-inch rounds

　　1 1/2 cups packed dark-brown sugar

　　12 slices bread (each 1/2 inch thick), such as brioche or challah, preferably day-old

　　8 tablespoons (1 stick) unsalted butter

　　4 tablespoons vegetable oil

　　Pure maple syrup, for serving (optional)

　　

Step 1

Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop the walnuts coarsely.

　　

Step 2

Whisk together the eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine the bananas, dark brown sugar, and walnuts in another bowl; set aside. Lay out 6 slices of bread on the work surface. Top each slice with 1/3 cup banana mixture. Top with the remaining bread slices; press gently to seal the sandwiches.

　　

Step 3

Place the sandwiches in a shallow baking dish (or 2 dishes) large enough to hold them in a single layer. Pour the egg mixture over the bread, and soak 10 minutes. Carefully turn the sandwiches over, and soak 10 minutes more, or until the bread is soaked through.

　　

Step 4

Reduce the oven temperature to 250°F. Place a wire rack on a baking sheet; set aside. Heat the remaining banana mixture in a small skillet over medium-low heat until the sugar is melted and the bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.

　　

Step 5

Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to the wire rack, and place in the oven while cooking the remaining sandwiches. Wipe out the skillet, and repeat with the remaining butter, oil, and bread. Keep in the oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.