Banana-Stuffed French Toast

16 Slices cinnamon-rasin bread
1/2 C. whipped cream cheese
4 large bananas, peeled and thinly sliced
1/2 stich butter ( unsalted suggested- I used salted)
6 eggs
3/4 C. milk
1 t. vanilla
pinch of salt (Kosher suggested)
1/2 C. warm maple syrup for serving

Preheat oven to 225

  1. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.

  2. Melt 2 T. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip f sandwiches into egg mixture to soak both sides, about 5 sec. (don’t over soak). Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side and 3 the other. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; don not stack. Serve hot with warm syrup