Loaf of unsliced French bread 2 bananas, not overripe, peeled and sliced 1/4 cup brown sugar 1/4 cup chopped pecans (optional) Eggbeaters to equal 3 eggs (3/4 cup) 3/4 cup soy or rice milk 1/2 teaspoon vanilla (omit if using vanilla rice/soy milk)
Slice the bread into pockets as follows: Slice off the end and discard. Start slicing the first slice about 3/4 of the way through the loaf, then the second slice all the way through. Make the cuts 1/2" apart. This makes a slice of bread that is 1" thick and "hinged". Continue slicing this way till you have 6-8 bread pockets.
Lay the bananas inside the bread pockets, and sprinkle the brown sugar and pecans over the bananas.
Mix the eggs, milk and vanilla in a pie plate. Dip the slices in the egg mixture, place into skillet sprayed with cooking spray and fry, turning once, until browned. It's best to cook these a couple at a time, so keep them warm in the oven while the rest are cooked.