Whisk together the eggs, milk, cream, orange juice, vanilla, granulated sugar, cinnamon, nutmeg, and a pinch of salt in a bowl.
Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes,
While the bread is soaking, preheat the stove to medium heat. Place a skillet on the stove. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wip the skillet clean with a paper towel. When the bananas are cool enough to handle cut into 1/2-inch thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with 4 or 5 banana slices, then cover iwth another piece of bread. Brush the skillet lightly with vegetable oil. Add the sandwich to the pan; place a weight on the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press, and cook on the other side until golden brown. Keep warm; repeat with the reamining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with powdered sugar and plenty of syrup.
Originally Submitted
9/26/2010
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