Stuffed French Toast
 
Filling:

*	2 tablespoons butter
*	2 tablespoons sugar
*	2 large bananas, cut into 1/2" rounds
*	6 tablespoons mascarpone cheese

In a medium sauté pan heat the butter until melted.  Add the sugar and cook over low flame until dissolved, stirring continuously.  Add bananas and sauté until slightly caramelized.  Pour into a bowl and allow to cool.  With a rubber spatula, fold in the mascarpone cheese. 
  
  
Batter:

*	2 1/2 teaspoons ground cinnamon
*	1/4 teaspoon vanilla extract
*	6 eggs
*	2 cups whole milk
  
In a small bowl combine the cinnamon with the vanilla.  Stir well to dissolve.  Pour into a large bowl and add the eggs and milk.  Using a whisk stir until evenly combined. 
  
Preparation:

*	1 whole square challah, ends trimmed
*	2 cups thinly sliced, untoasted almonds
*	Oil, as needed

 Directions: 
Cut challah into six even pieces.  Cut a 2” wide by a 2” long slit down the middle of each challah slice to create a pocket.  Divide banana / mascarpone mixture evenly into each pocket with a tablespoon.  Place stuffed challah into the egg batter.  Allow to soak for 1 - 2 minutes on each side.  Remove from batter and dredge one side in almonds. 

In a large skillet of hot oil, sear the challah, almond side down until lightly golden.  Turn over and sear on the second side.  Place on a baking sheet and bake in a 350F oven for 10 - 12 minutes. 

Optional:  Serve hot with maple syrup, confectioner’s sugar and fresh fruit.