Cut off all the crusts from the bread. It is better to cut off two pieces at once, superimposing one on top of the other so that the edges are better aligned.
Mix eggs and milk.
Grate the cheese.
Mash bananas. Without fanaticism, small pieces may remain.
We combine cheese, bananas, and honey (or sugar). Mix thoroughly.
Put the cheese-banana mixture in the middle of a piece of bread. I laid out 1.5 teaspoons. But the amount of filling varies depending on the size of the bread pieces. The main thing is not to spread the filling to the edges so that the cheese does not leak out when frying.
Now we carefully dip our toasts from all sides in the egg-milk mixture (you can leave the toast in the mixture for a couple of minutes, but not longer). At this stage, the bread slices are not yet connected – this is normal. They need to be held so as not to disperse. The egg can get inside, to the filling – this is also normal.
Heat oil in a frying pan (you can butter, you can vegetable). When the oil is well heated, reduce the heat to low – when frying, the cheese should have time to melt. After dipping the toast in the egg-milk mixture, immediately put it in a preheated pan and fry until caramel color (approximately 3-4 minutes, check for ruddy).
Then gently turn the toast over and fry on the other side, for another 3-4 minutes.
When the toast is fried, transfer it to a plate. This is how we fry all the French toasts.
Sprinkle the French toast with powdered sugar (more conveniently through a strainer) and cut in half diagonally, pressing down slightly so that the melted cheese comes out. Mmm … Yummy!
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