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 possible to prove the history of written cooking instructions way back into distant history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, in the main part, these ancient records were just basic hieroglyphic instructions for food preparation.
Progressing into Roman times around 25BC a man called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Aspicius describes how the ancient chefs used a good variety of aromatic flavors, including some familiar names for example basil, mint and asafoetida. For the centuries that followed, the wealthy families of the West competed with each other to lay on the best banquets, and consequentially chefs and their recipe collections were highly sought after. However, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the twentieth century, cooking books were in high demand, due to better eduction, more spare time and disposable income. |
We hope you enjoy this Banana Stuffed French Toast _Jb recipe.
