1 firm, ripe banana
1/2 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 slices day-old bread
2 tablespoons unsalted butter
Slice bananas into a bowl.
Whisk together half-and-half, milk, eggs, vanilla extract, cinnamon and nutmeg.
Cut bread slices nearly in half leaving one edge intact, forming a pocket. Arrange a layer of banana slices inside the bread pocket.
In baking dish, arrange bread pockets in a single layer and pour mixture over them. Soak for 15 minutes, turning over once or twice.
In a 12-inch skillet melt butter over low heat and cook stuffed bread until golden.
Serve with confectioners' sugar and maple syrup.
Makes 2 servings.