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Baked Banana-Stuffed French Toast

Source of Recipe

Bon Appetit, Nov 1997


List of Ingredients

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)


Recipe

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.