Sandwiching two slices of bread with a mixture of bananas and walnuts results in French toast with a surprise filling. Try other favorite nuts in place of the walnuts, if you like. Accompany the French toast with bacon, ham, or sausage.

Ingredients

　　6 eggs

　　1/4 cup milk

　　4 very ripe bananas

　　1/4 cup (1 ounce) coarsely chopped walnuts

　　1/8 teaspoon freshly grated nutmeg

　　8 slices egg bread

　　4 tablespoons (1/2 stick) unsalted butter

　　Confectioners’ sugar, for dusting

　　In a large, shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk; set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and nutmeg. Spread the banana-walnut mixture evenly over half the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal. Place 2 sandwiches in the egg mixture and press down gently. Turn gently and let soak for a moment, until evenly saturated on both sides. Remove from the bowl and repeat with the remaining 2 sandwiches. In a frying pan or on a griddle large enough to hold all the sandwiches at once, melt 2 tablespoons of the butter over medium heat. Add the sandwiches and fry until the undersides are golden brown, about 2 minutes. Cut the remaining 2 tablespoons butter into several pieces and dot them around the pan. Flip the sandwiches with a spatula and fry until the second side is browned, about 2 minutes longer. Place the French toast on warmed individual plates. Using a small, fine sieve, lightly dust the tops with confectioners’ sugar. Serve hot, with jam or maple syrup.

　　Paula Deen's Kitchen Classics