These small, round, crustless pockets of French toast hold a creamy and decadent banana and cream cheese filling and are topped with walnuts and maple syrup.
To get started with this recipe, you will need two small bowls and a skillet.
In one small bowl, mix together the mashed banana, cream cheese, sugar, and cinnamon.
Take out six slices of bread.
Add one tablespoon of the banana mixture to the center of each of the 6 pieces of white bread.
Top with another slice of white bread, creating a sandwich.
Use a 3" circle cutter to cut off the crusts. Or, you could use the mouth of a jar or glass to get the circular shape.
Use the tines of a fork to seal the edges and set the 6 pockets aside.
In the second small bowl, mix together the egg, milk, vanilla, and cinnamon.
Melt the butter in the skillet over medium heat.
Dip the sealed pockets into the egg mixture, coating all sides.
Add the pockets to the skillet, 3 at a time (working in batches). After about 3 minutes, or when the bottom is golden brown, flip and repeat with the opposite side. Repeat this process for the final 3 pockets.
Top with chopped walnuts and syrup.