Fudge sauce plus caramel add up to ooey-gooey goodness.
- 4 eggs
- 3/4 c. milk
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 2 tbsp. butter
- 8 slices country white bread
- 1/2 c. hot fudge sundae topping, at room temp.
- 2 bananas, sliced
- Confectioners’ sugar
- 1/2 c. salted caramel topping, at room temp.
In bowl, whisk together eggs, milk, vanilla, and cinnamon. In large skillet or griddle, melt butter over medium heat. One at a time, dip 2 to 3 bread slices into egg mixture, coating both sides; remove, letting excess drip off. Place in skillet. Cook, turning once, until golden, 2–4 min. per side. Repeat.
Transfer toast to serving platter. Spread 4 slices with fudge topping; top with bananas, then remaining toast. Sprinkle with confectioners’ sugar; drizzle with caramel topping.
This recipe originally appeared in our print magazine.