Banana-stuffed french toast *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mashed ripe banana |
| ½ | teaspoon | Lemon juice |
| 4 | 1\" thick slices Italian bread | |
| 1 | cup | Skim milk |
| 2 | tablespoons | Brown sugar |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Baking powder |
| 4 | larges | Egg whites |
| 2 | larges | Eggs |
| 2 | teaspoons | Margarine, divided |
| ½ | 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, 5⅒ g fat (13%), 12 g pro, 64.9 g carb, 2½ g fiber,
108 mg chol, 321 mg chol
Reprinted from Cooking Light Magazine, March 1997.