February Recipe of the Month

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 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.

 

 

Button for Booking a Room