Wednesday, March 31, 2010

Banana-Stuffed French Toast

I really like French Toast. We have a stuffed french toast recipe that I really like (I'll post later). I make breakfast almost every morning so I am always looking for ways to mix things up a bit. I found the Better Homes and Gardens Diabetic Living Cookbook at the library and tried this for breakfast. We liked it a lot. I'm not a huge fan of bananas and will probably try a different fruit next time but we still liked it!

Banana-Stuffed French Toast

Nonstick cooking spray
2 eggs
1/2 cup fat-free milk
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
4 1-inch thick slices French bread
2/3 cup thinly sliced banana
Sifted powdered sugar, light pancake and waffle syrup product, or maple syrup

1. Preheat oven to 500 degrees. Line a baking sheet with foil; lightly coat foil with cooking spray. In a shallow bowl combine eggs, milk, vanilla, and cinnamon. Beat with a wire whisk or rotary beater until well mixed. Set aside.
2. Using a knife, cut a pocket in each bread slice, cutting horizontally from the top crust almost to, but not through, the bottom crust. Fill bread pockets with thinly sliced banana.
3. Dip bread slices into egg mixture, coating both sides of each slice. Place on the prepared baking sheet. Bake for 10 to 12 minutes or until golden brown, turning once. If desired, sprinkle with powdered sugar or syrup. Makes four servings.

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