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Meryl

I LOVE this recipe - it's not an overnight one, though: Baked Banana-Stuffed French Toast

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Joined: Dec 19, 2005

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Posted to Thread #12943 at 8:16 pm on Dec 8, 2008

Tastes rich, but is lowfat!
(I suggest using regular-sliced whole wheat bread - the thin slices won't hold up all that filling, plus will get too wet).

BAKED BANANA-STUFFED FRENCH TOAST

INGREDIENTS:

4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).

DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997


A balanced diet is equal parts of milk and dark chocolate.


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