This is my adaptation of a recipe that appeared in Food Network Magazine.
It would make a special holiday breakfast dish served with hot and spicy sausage patties.
4 large EGGS
1 1/2 c. MILK
1 tsp. VANILLA EXTRACT
1/2 c. chopped dried FIGS with stems removed (figs are optional in this recipe)
1/2 c. dried APRICOTS
1/2 c. chopped PECANS or WALNUTS
2 Tbsp. GRANULATED SUGAR
1 tsp. CINNAMON
8 oz. CREAM CHEESE
2 BANANAS, sliced into rounds
8 1/2-inch-thick slices white sandwich bread (I used country potato bread)
5 Tbsp. BUTTER, plus more as needed
1/2 c. packed DARK BROWN SUGAR
Preheat the oven to 350 degrees.
Whisk the eggs, milk, vanilla and salt in a shallow dish.
Combine the figs, apricots, nuts, granulated sugar and cinnamon in a small bowl and toss to combine.
Dip four of the bread slices in the egg mixture, then transfer to a clean surface.
Top each slice with slices or dabs of cream cheese, then top with the fruit and nut mixture, and top with banana slices from one banana.
Dip the remaining four bread slices in the egg mixture and press on top to make four sandwiches.
Melt 1 Tbsp. butter in a large skillet over medium-high heat and, working in batches,
cook the sandwiches until golden brown, about four minutes per side, adding more butter as needed.
Transfer sandwiches to a baking sheet and bake until puffy and cooked through... about 7-8 minutes.
Meanwhile, wipe out the skillet.
Add brown sugar, the remaining 4 Tbsp. butter and 3 Tbsp. water and cook over medium heat, stirring until the sugar dissolves, about 3 minutes.
Add the remaining banana slices from the other banana to the sauce and coat evenly.
Cut each sandwich in half and drizzle with the brown sugar/banana sauce.
Garnish as desired with additional nuts or dried fruit.