This is very rich tasting - you'd never know it was lowfat!
(I suggest using regular-sliced whole wheat bread - thin slices won't hold up all that filling, plus will get too wet).
BAKED BANANA-STUFFED FRENCH TOAST
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. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
(I suggest using regular-sliced whole wheat bread - thin slices won't hold up all that filling, plus will get too wet).
BAKED BANANA-STUFFED FRENCH TOAST
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. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997