Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Whole grain baguette; day old |
| 1 \N | Banana; sliced |
| 2 cups | Lowfat 1% milk; or non dairy |
| 6 \N | Eggs; or substitute |
| ⅛ teaspoon | Nutmeg |
| ¼ teaspoon | Cinnamon |
| \N \N | Zest from 1/2 orange; or 1 lemon |
| \N \N | Powdered sugar; grated coconut |
| \N \N | Maple syrup or other French toast |
| \N \N | Topping |
Panspray a 13" x 8" baking pan. Cut bread into 1" thick slices. Cut bread slices nearly in half, leaving one side closed. Insert banana rounds in cuts. Place stuffed bread in prepared pan, fitting closely together. Beat together milk, eggs, nutmeg, and zest. Pour mixture over bread. Cover and refrigerate until bread absorbs egg mixture, at least 3 hours or overnight, turning bread once. Uncover. Sprinkle wiht cinnamon. Preheat oven to 400 degrees. Bake pain perdue until lightly brown, and until a knife inserted in center comes out clean, about 30-35 minutes. Serve slices dusted with powdered sugar or other desired topping.
Per serving: 109 Calories; 5g Fat (43% calories from fat); 8g Protein; 7g Carbohydrate; 184mg Cholesterol; 95mg Sodium Recipe by: Natural Living Today, March/April 1999 Converted by MM_Buster v2.0l.