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French Toast Pockets Stuffed with Bananas

1 firm, ripe banana
1/2 cup half-and-half
1/4 milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 slices day-old bread
2 tablespoons unsalted butterSlice bananas into a bowl.Whisk together half-and-half, milk, eggs, vanilla extract, cinnamon and nutmeg.Cut bread slices nearly in half leaving one edge intact, forming a pocket. Arrange a layer of banana slices inside the bread pocket.In baking dish, arrange bread pockets in a single layer and pour mixture over them. Soak for 15 minutes, turning over once or twice.In a 12-inch skillet melt butter over low heat and cook stuffed bread until golden.Serve with confectioners` sugar and maple syrup.Makes 2 servings.

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