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Meryl

BAKED BANANA-STUFFED FRENCH TOAST

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Joined: Dec 19, 2005

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Posted to Thread #11 at 4:35 pm on Sep 30, 2006

BAKED BANANA-STUFFED FRENCH TOAST

(Note: Regular slices work better than thin sliced bread).

INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular 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. (I use 2 large skillets). 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. (Pure maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997

Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.



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


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