Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1997

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

354 calories; calories from fat 13%; fat 5.1g; saturated fat 1.3g; mono fat 1.9g; poly fat 1g; protein 12g; carbohydrates 64.9g; fiber 2.5g; cholesterol 108mg; iron 1.9mg; sodium 321mg; calcium 144mg.
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