BAKED BANANA-STUFFED FRENCH TOAST
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread
1/2 cup nonfat milk
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries
Pure maple syrup (optional)
Preheat oven to 350°F. 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.
Serves 4.
Per Serving (without syrup): calories, 243; total fat, 6g; saturated
fat, 2g; cholesterol, 160mg.
Bon Appétit
November 1997
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