BANANA-STUFFED FRENCH TOAST
1 cup mashed ripe banana
1/2 teaspoon lemon juice
4 (1-inch-thick) slices Italian bread
1 cup 1% low-fat milk
2 tablespoon brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
4 large egg whites
2 large eggs
2 teaspoons margarine; divided
1/2 cup maple syrup
1. Combine banana and lemon juice in a small bowl. Stir well; set aside.
2. Cut bread sliced in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.
3. Combine milk, brown sugar, vanilla, cinnamon, baking powder, egg whites and eggs in a large shallow dish and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.
4. Melt 1 teaspoon margarine in a large non-stick skillet over medium heat. Add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes more or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.
Yields 4 servings (Serving size = 2 bread pieces and 2 tablespoons maple syrup)
CALORIES: 354; PROTEIN: 12g; FAT: 5g; CARBS: 65g; FIBER: 3g; CHOL: 108mg; SODIUM: 321mg; IRON: 2mg; CALC: 144mg.
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