The Folkestone Inn's most-requested breakfast. Delicious served with country sausage.
1 loaf of French bread
1 large just-ripe banana
1/4 cup light brown sugar
1/2 cup chopped walnuts
3 large eggs
3/4 cup light cream or half-n-half
1 Tbs. sugar
1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 ripe banana
1 cup heavy cream
1/3 cup confectioners' sugar
Slice the bread with hinged "pockets" as follows. Using a bread knife, make a diagonal cut to remove (and discard) the rounded end of the loaf. Move the knife over a quarter-inch and slice again, but don't cut all the way through; leave a hinge. Now move the knife over another 1/4-inch and cut all the way through the loaf. You will now have two 1/4" slices of bread connected by a crust hinge. Do this six times.
Peel the banana; cut in half; then slice each half into three lengthwise slices. Spread a teaspoon of brown sugar inside each bread pocket, followed by a slice of banana and a teaspoon of chopped walnuts.In a large bowl, whisk the eggs, then add the cream, sugar, vanilla and nutmeg.
After brushing melted butter on a 350° griddle or skillet, dip the banana sandwich in the egg mixture, and fry until golden brown on both sides. Cut each slice in half and serve hot; three halves to each person, topped with a dusting of powdered sugar, a dollop of banana cream. Serve with maple syrup.
To make the banana cream, mash the banana and set aside. With an electric mixer, beat the cream and confectioners' sugar until stiff peaks form. Then fold in the mashed bananas. Cover and refrigerate.