Banana-stuffed French Toast *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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.
Source from luhu.jp
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.
Source from luhu.jp