French Toast with Banana Cream Topping

Begin the topping at least two hours in advance of serving.

French Toast:
8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
Butter or margarine for frying

Banana Cream Topping:
2 ripe bananas, peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup confectioners' sugar
3 tablespoons fresh lemon juice

Topping: In a medium saucepan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours).

Just before removing banana mixture from the refrigerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

French Toast: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla extract. Dip bread slices into egg mixture, coating both sides generously.

On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French toast slices on a serving plate in an oven set to 100 degrees F to keep finished slices warm as you cook the others.

Top each serving of French toast with a generous dollop of the Banana Cream Topping. Garnish with a few slices of freshly-sliced banana.

Yield: 4 servings