Ingredients
1 loaf sourdough bread
1 tsp cinnamon
1/2 cup sugar
4 bananas halved cross and len
4 eggs
1 cup half and half
1 tsp vanilla
Directions
Cut a pocket in each slice bread; divide the banana's and stuff in the
bread. Whisk together the eggs and half and half. Saturate each side
of bread slices. Grill bread slices in oil or butter on both sides,
until golden. Combine the sugar, cinnamon and vanilla, sprinkle over
the top of the the French Toast.
Enjoy, Sheryl
Servings: 1 servings
Banana Stuffed French Toast Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Breakfast; French
The History of Recipes
We are able to track the history of meal recipes way back into distant history, in truth as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move on, there were two interesting recipe books which date from the fourteenth century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that is served today, but instead descriptions of the types of meals on the tables of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy land, including parsley and basil. The introduction of these new herbs and spices caused an outbreak in recipe publications, some of which are now in private collections. During the following few hundred years, the upper-class families of the West tried to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery publications were starting to become popular mostly due to better eduction, more leisure time and having more money. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Banana Stuffed French Toast recipe.
