Banana-Stuffed French Toast with Blueberry Compote Recipe

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For a pleasant alternative to white bread, try honey whole wheat or raisin bran bread. -- Inn on the Sound, Falmouth, Massachusetts

Yield: Serves 6.

• 4 ounces cream cheese, softened
• 3 large ripe bananas, mashed
• 1/4 teaspoon ground nutmeg
• 24 slices white bread, crust removed
• 6 eggs
• 3 cups half-and-half
• 2 teaspoons vanilla extract
• confectioners' sugar
• Blueberry Compote (recipe follows)

In a medium-size bowl, beat together the cream cheese, banana, and nutmeg. Spread 12 slices of bread with the cream cheese mixture, and sandwich with the remaining 12 slices.

In a blender, combine the eggs, half-and-half, and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until brown on both sides. Serve immediately on warmed plates and sprinkle with confectioners' sugar. Accompany with Blueberry Compote.

Blueberry Compote

• 2 cups blueberries, fresh or frozen
• 1/4 cup sugar
• 1-1/4 teaspoons lemon juice
• 1 tablespoon cornstarch

Blend the blueberries, sugar, lemon juice, and cornstarch together in a medium-size saucepan. Cook over low heat until thickened and serve warm.