RECIPE: REC: Baked Banana-Stuffed French Toast - love love love this!

RECIPE:
M

meryl

Well-known member
This is delicious and rich tasting - you'd never know it was lowfat!

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

Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.

 
This sounds great! do you mash the bananas first? Seems like mashing on the bread would mash

the bread too.

 
Ang, I usually don't mash the bananas first, but I always use a hearty

whole wheat bread, and NOT thin sliced as the recipe says. The bananas would crush and weigh down thin-sliced bread.

 
This reminds me of Rec: Tonga Toast

Tonga Toast

I had this at the Kona Cafe on our honeymoon 12 years ago. It was so good that 11 years later we returned to Disney World and I made a special trip to the Polynesian Hotel for breakfast one morning so I could have it again. It has to be good French toast if you still remember it after 11 years! I just got the recipe recently from about.com (I also have the Disney cookbook in which it appears) and I haven't actually made it yet -- I can't get sourdough bread here!

This sweetly decadent breakfast is one of the most talked-about menu items in Disney World. Served at Disney's Polynesian Resort for more than 25 years, it is on the menu at the Kona Café.

This recipe appears in "Cooking With Mickey and the Disney Chefs".

INGREDIENTS:
1 cup sugar
2 teaspoons cinnamon
1 loaf sourdough bread (8 inches long)
2 bananas, peeled
1 quart canola oil, for frying

PREPARATION:
1. Mix the sugar and cinnamon with a fork until thoroughly blended; set aside.
2. Slice the bread into four 2-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into it; repeat with each slice of bread.
5. In a large pot or deep fryer, heat the oil to 350 degrees F; use a candy thermometer to make certain the oil doesn't get any hotter, or it will burn.
6. Gently place one bread slice into the oil for 1 minute, or until light brown.
7. Turn and fry for another minute on the other side.
8. Remove bread from the pot and toss it in the sugar and cinnamon mixture.
9. Repeat for each piece.

 
A Baked French Toast Recipe

I helped make a family brunch on June 4, the day after my niece's wedding in Charlotte, NC. I live in East Lansing, MI and took 3 loaves of Zingerman's chocolate cherry bread to Charlotte for the French toast. I also took some Vermont Butter Company mascarpone. (This recipe is an adaptation of an Epicurious recipe that calls for soft-crusted Italian bread; the mascarpone and the orange zest were my idea. The chocolate cherry bread was not particular soft-crusted.)

1 loaf chocolate cherry bread
butter
1-2/3 cups milk
2 whole eggs (large)
4 tbsp sugar
grated zest of 1 orange
8 oz. mascarpone

Slice bread; I sliced the heel ends (so-to-speak ... the loaves are round) and then got about 8 slices per loaf.

Butter bread and arrange face-up in a jelly roll pan or a cookie sheet with a rim that has been buttered.

Whisk milk and eggs together and pour over the bread. Turn each slice of bread over and then turn back so that the buttered side is face-up. (This was just to ensure that both sides of the bread would be soaked.) Cover and refrigerate until the milk-egg mix has been pretty much soaked up by the bread. (I left it in the refrigerator overnight).

Remove from refrigerator and let come to room temperature. Heat oven to 425. Sprinkle 3 tbsp of sugar on the bread. Sprinkle some of the orange zest on the bread. Bake 20 to 25 minutes.

Add remaining 1 tbsp sugar to mascarpone and beat with a wire whisk. Add orange zest. Serve the French toast as soon as it comes from the oven with the mascarpone on the side. You will probably have some mascarpone left over.

 
I'm so glad someone put in a link from the Epicurious swap site (more)

And it was such a thrill to see Richard in Cincy's photos of the trip to Europe and the 50th b'day party ... except of course that I wasn't there.

It was also great to see that someone was able to link to an old Gail's recipe (pickled pineapple).

Any idea hat proportion of the old Gail's regulars have moved here?

 
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