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
Historians have proved the existence of recipes back into history, in truth as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in ancient Sumerian which recount the baking 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 and exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius informs us how the early Romans used a wide range of spices and herbs, including some familiar names such as basil, mint and dill. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, such as basil and coriander. The introduction of these new herbs and spices led to an increase in books on cooking, some of which are now in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and as a result cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are increasing in popularity mostly as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Banana Stuffed French Toast _Jb recipe.
