Baked Banana-Stuffed French Toast Recipe - Cooking Index
Baked Banana-Stuffed French Toast Recipe - Cooking Index
| 4 | Ripe bananas - peeled, each | |
| Cut into 4 pieces | ||
| 8 | Thin slices light (reduced-fat) mixed-grai | |
| 1/2 cup | 118ml | Nonfat milk |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Ground cinnamon | |
| Nonstick vegetable oil spray | ||
| Powdered sugar | ||
| 8 | Strawberries (large) | |
| Pure maple syrup - (optional) |
Preheat oven to 350 degrees. 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.
This recipe yields 4 servings.
Per Serving (without syrup): calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.
Source:
Bon Appetit, November 1997
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