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
Written recipes as an idea can be tracked way back into the distant past, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these early records were just simple pictorial instructions for preparing meals.
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We hope you enjoy this Banana Stuffed French Toast _Jb recipe.
