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How To make Banana Stuffed French Toast with Streusel Topping

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2 tb Plus 1/4 cup (1/2 stick)
-unsalted butter 2 tb Plus 1/2 cup sugar
2 tb Water
2 lg Ripe bananas, peeled, cut
-into 1/2-inch-thick rounds 1 ea Unsliced loaf egg bread
-(1-pound), ends trimmed, -bread cut into 6 slices -(each about 1-1/2 inches -thick) 2 c Milk (do not use low-fat or
-nonfat) 6 lg Eggs
2 1/2 ts Ground cinnamon
1/4 ts Vanilla extract

TOPPING:

1 1/2 c Thinly sliced almonds,
-toasted 1/4 c (packed) golden brown sugar
1/4 c Quick-cooking oats
2 tb All purpose flour
Maple syrup Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350

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