STUFFED FRENCH TOAST: NUT BUTTER AND BANANAS

STUFFED FRENCH TOAST: NUT BUTTER AND BANANAS
HANDS-ON TIME 25 min.
TOTAL TIME 1 hr. 25 min., plus chilling

12 oz. 1/2-inch-thick slices brioche bread, halved diagonally (about 20 slices)
1/2 8-oz. carton mascarpone cheese or whipped cream cheese
1/4 cup plus 1 Tbsp. nut butter
3/4 cup maple syrup
4 bananas
4 eggs
1 3/4 cups milk
2 tsp. vanilla
1 tsp. ground cinnamon
2 Tbsp. butter

1. Grease a 2- to 2 1/2-qt. baking dish. Arrange half of the bread slices in the dish, overlapping as necessary. For filling: In a small bowl whisk together mascarpone, 1/4 cup of the nut butter, and 1/4 cup of the maple syrup until smooth. Spoon evenly over bread in dish. Slice two of the bananas crosswise. Layer over filling. Arrange remaining bread over filling.
2. In a large bowl whisk together the eggs, milk, 1/4 cup of the remaining maple syrup, the vanilla, and cinnamon. Slowly pour egg mixture over bread, pressing down bread as you pour. Chill, covered, 2 to 24 hours.
3. Preheat oven to 375°F. Bake, uncovered, 50 to 65 minutes or until center is set (at least 180°F), covering with foil halfway through baking. Let stand 15 minutes.
4. Meanwhile, bias-slice remaining two bananas. In a large skillet heat the butter, the remaining 1/4 cup maple syrup, and remining 1 Tbsp. nut butter over medium until bubbly. Add banana slices. Cook 2 minutes or until thickened, stirring occasionally. Spoon warm banana mixture over dish. Serves 8.
EACH SERVING 524 cal, 30 g fat (14 g sat fat), 172 mg chol, 289 mg sodium, 54 g carb, 3 g fiber, 30 g sugars, 12 g pro