Ingredients

2 large eggs

1 cup heavy or whipping cream

1/4 teaspoon vanilla extract

1/3 cup granulated sugar

2 teaspoons cinnamon

6 slices sourdough bread

4 Tablespoons butter, divided

4 teaspoons vegetable oil, divided

4 ripe bananas, sliced 1/4 inch thick

1/4 cup water

1 Tablespoon powdered sugar

Combine eggs, cream, and vanilla in large, shallow bowl. Combine granulated sugar and cinnamon in another medium bowl. Dip bread in egg mixture and sprinkle both sides with 1 Tablespoon of cinnamon-sugar. Reserve the rest.

Melt 1 Tablespoon butter with 2 teaspoons oil in large skillet. Add bread in batches and cook until golden brown, using extra teaspoons of oil if necessary. Transfer to plates and keep warm.

Add remaining butter to skillet and toss bananas with the remaining cinnamon-sugar. Cook bananas, stirring, until they begin to caramelize. Add water until mixture is slightly thickened and pour over toast. Sift powdered sugar on top and serve.

Serves: 6

• Christopher Kratzer House Bed and Breakfast
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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