Banana-Stuffed French Toast *Jb Recipe

Ingredients

1 cup mashed ripe banana
1/2 tsp lemon juice
4 1 thick slices italian -bread
1 cup skim milk
2 tbsp brown sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp baking powder
4 large egg whites
2 large eggs
2 tsp margarine, divided
1/2 cup maple syrup


Directions

Combine banana and lemon juice in a small bowl. Stir well; set aside.

Cut bread slices in half crosswise; cut a slit through cut sides of
each piece of bread to form a pocket. Stuff 2 tablespoons banana
mixture into pocket of each piece of bread.

Combine milk and next 6 ingredients (milk through eggs) in a large
shallow dish, and stir well with a whisk. Arrange stuffed bread
pieces in a single layer in dish, turning to coat. Cover and chill 45
minutes or until milk mixture is absorbed, turning bread pieces over
after 20 minutes.

Melt 1 teaspoon margarine in a large nonstick skillet over med. heat;
add half of the bread pieces. Cook 4 minutes. Carefully turn bread
over; cook 3 minutes or until browned. Repeat procedure with
remaining margarine and bread pieces. Serve with maple syrup.

Per serving: 354 cal, 5.1 g fat (13%), 12 g pro, 64.9 g carb, 2.5 g
fiber,
108 mg chol, 321 mg chol

Reprinted from Cooking Light Magazine, March 1997.


Servings: 4 servings

 

 

Banana-Stuffed French Toast *Jb Recipe brought to you by Recipe Ideas


Categories: Banana; Bread; Breads; Breakfast; French


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, generally, these early recipes were just very basic pictorial recipes for meal preparation.

Interestingly, the oldest recipe found, according to food historians are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful.

During Roman times 25BC a man called Apicius created a few documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient chefs used a good variety of herbs, including many that are still in use today like bay, fennel and asafoetida.

During the succeeding few centuries, the rich families of Wesstern Europe tried to serve up the most exotic meals, and as a result the best cooks and their recipes became highly prized. Even so, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them.

By the arrival of the 1900s, cooking publications are starting to become popular mostly due to increased literacy, people having more spare time and disposable income.

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