Inner Chef

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Banana Stuffed French Toast

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Banana Stuffed French Toast

(Cooking Light  MARCH 1997)


1 cup mashed ripe banana

1/2 teaspoon lemon juice

4 (1-inch-thick) slices Italian bread

1 cup skim milk

2 tablespoons 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


Combine banana and lemon juice in a small bowl. Stir well; set aside.

Cut bread slices 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.

Combine milk and next 6 ingredients (milk through 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.

Melt 1 teaspoon margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces.

Serve with maple syrup.


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