Banana Bread French Toast Pockets

banana bread french toast pockets

pardon my french (toast)

Ingredients:

• 1 banana, cut in half

• 2 tablespoons cream cheese, softened

• 1 teaspoon sugar

• 1/4 teaspoon ground cinnamon

• 6 slices white bread

• 1 egg

• 1 teaspoon vanilla

• 1/2 teaspoon cinnamon

• 1/4 cup milk

• 1 tablespoon butter

• Maple Syrup, for serving

• chopped walnuts, for serving

• Extra tools: mason jar lid or ring mold

Preparation:

1. Cut the banana in half. Slice one half and save for later. Mash the other half of the banana.

2. In a small bowl, mix the softened cream cheese, sugar, cinnamon, and mashed banana.

3. Place a spoonful of the mixture in the middle of one piece of bread.

4. Place the other piece of bread on top and use a mason jar lid or ring mold to press out a circle by pressing down on the bread. make sure you press hard enough to cut out a circle!

5. Remove the excess bread (you can save and use for breadcrumbs or bread pudding!) from the edges leaving the circle pocket.

6. If you see any open edges pinch closed with your fingers. Use a fork and press down on the edges of the circle to seal.

7. In a small bowl, beat the egg, vanilla, and cinnamon. Add in the milk and mix again.

8. Dip the pockets in the egg/milk mixture. Flipping over to coat completely and draining off any excess. Repeat with remaining pockets.

9. Heat a non-stick pan over medium heat. Add a tablespoon of butter to the pan and melt.

10. Place the pockets on the pan and cook until golden brown. Flip and cook on the other side until golden brown.

11. Serve with maple syrup, chopped walnuts, and sliced banana.

12. Enjoy!