Banana Pudding Stuffed French Toast
For the sauce:
Melt 1 cup butter with 1 cup sugar.
Mix occasionally until light brown and bubbly, about 10 minutes on medium heat (watch carefully, but it should turn the color of caramel).
Carefully add 2/3 c Irish cream creamer (international delight). Mixture will bubble vigorously at first, be cautious.
For the French Toast:
1 French loaf
1 small pkg of vanilla pudding prepared and chilled
1 pkg of nilla wafers crushed fine (in food processor is best)
French toast batter of eggs, half and half, and vanilla
Slice bread across on the bias in 1 ½ inch thick slices. Slice again half way through to form a small pocket. Fill pocket with about 1-2 T pudding. Dip in batter.
Coat each slice with crushed nilla wafers and place in a hot pan with some melted butter. Brown for 2-4 minutes per side, careful not to burn. Top with sliced bananas, sauce from above, and whipped cream.