CINNAMON RAISIN BANANA STUFFED FRENCH TOAST The Richmond Inn Bed & Breakfast Richmond, IL Makes 8-10 Servings 1 egg 2 cups milk 2 cups flour 2 tablespoons vanilla extract 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 2 tablespoon unflavored malt powder (made by Carnation and found in your grocery store) 1/2 banana per person 2 slices of Cinnamon Raisin bread per person Cinnamon sugar for sprinkling Peanut oil for cooking Mix first 8 ingredients together in a large bowl until smooth - batter should be slightly thick. Slice each banana in half and then lengthwise in thirds. You should have 6 long slices from each banana. Place bananas in single layer on one slice of bread. Sprinkle with cinnamon sugar and then place the remaining slice of bread on top to make a banana sandwich. With an open palm press each sandwich tightly together. This is important so sandwich does not separate while cooking. Repeat for each serving. While oil is heating in large frying pan, dip each sandwich into batter coating well and then place into pan with hot oil. Cook on medium-high heat being careful not to scorch. Cook without turning for about one minute and then flip. Top with maple syrup and whipped cream and enjoy.

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