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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.