Recipe adapted from Sarah of Droolworthy. For more recipes from Sarah, visit her blog at Droolworthydaily.com.
In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.
Make a slit halfway through each bread slice with a knife – this will be the “pocket” for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.
Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.
Melt 1 tablespoon butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.
Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!
For the caramelized bananas Instructions
Melt 1 tablespoon butter in a Stir Fry and Paella Pan. Add bananas. Sprinkle bananas with brown sugar and cinnamon. Cook, flipping occasionally, for 4 minutes or until bananas are slightly browned.
For the filling Instructions
In a medium bowl, whisk together ricotta, half and half and powdered sugar until creamy.