Banana-Stuffed French Toast



4 servings (serving size: 2 bread pieces and 2 tablespoons maple syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 354
Caloriesfromfat 13 %
Fat 5.1 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 1 g
Protein 12 g
Carbohydrate 64.9 g
Fiber 2.5 g
Cholesterol 108 mg
Iron 1.9 mg
Sodium 321 mg
Calcium 144 mg


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.

March 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note