Banana Cream-Stuffed French Toast

Serves 4
Ingredients:
* 2 ripe bananas
* 1/2 cup whipped cream cheese
* 1 teaspoon packed brown sugar
* 8 large slices sandwich bread
* 4 large eggs
* 3/4 cup whole milk
* 1 teaspoon vanilla
* 1/2 teaspoon cinnamon
* 1 tablespoon butter
* Powdered sugar (optional)
* Maple syrup (optional)

Method:
In a mixing bowl, mash one banana with a fork.
Add cream cheese and brown sugar and mix well until combined.
Thinly slice remaining banana. Lay four slices of bread on work surface.
Divide banana mixture evenly between bread and spread to edges.
Top each with sliced banana. Top with remaining bread to form sandwiches.
Whisk together eggs, milk, vanilla and cinnamon in a 9x13-inch baking dish.
Lay sandwiches in egg batter and let sit for about 1 minute, then turn and soak for 1 minute longer.
Melt butter in a large, non-stick griddle over medium-high heat.
Gently place each sandwich on griddle. Cook until golden brown; carefully flip over.
Cook second side until golden brown.
Serve hot, topped with powdered sugar and/or maple syrup.

Blueberry Almond Crisp

Serves 6-8

Ingredients:
* 1/3 cup sugar
* 2 tablespoons flour
* 4 cups blueberries
* 2 tablespoons lemon juice
* Topping:
* 1/2 cup almonds, toasted
* 3/4 cup flour
* 1/2 cup sugar
* 1/4 cup packed brown sugar
* 1/4 teaspoon salt
* 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces

Method:
1. Preheat oven to 375°F.
2. Butter a shallow, 2-quart baking dish.
3. In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
4. In work bowl of a food processor, pulse almonds until coarsely chopped. Remove half of almonds to a mixing bowl.
5. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs.
6. Add mixture to bowl with almonds. Work together with hands until mixture clumps together.
7. Crumble chunks of topping over blueberries. Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
8. Cool slightly before serving.