-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