Banana-Stuffed French Toast Recipe

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Banana-Stuffed French Toast Recipe

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My family liked this French toast so much when they first tried it on vacation that I came up with my own version at home. Eating it brings back some wonderful memories.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 slices sourdough or Italian bread (1 inch thick)
  • 2 large ripe bananas
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Maple syrup, optional

Directions

Cut a 3-in. pocket in the crust of each slice of bread. Slice the bananas in half lengthwise and then into 3-in. pieces. Place two pieces of banana in each pocket. In a shallow bowl, beat eggs, milk and vanilla; soak bread for 2 minutes on each side. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup if desired. Yield: 2-4 servings.
Originally published as Banana-Stuffed French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p47

Nutritional Facts

2 each: 209 calories, 5g fat (2g saturated fat), 110mg cholesterol, 242mg sodium, 34g carbohydrate (15g sugars, 3g fiber), 8g protein.

  • 4 slices sourdough or Italian bread (1 inch thick)
  • 2 large ripe bananas
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Maple syrup, optional
  1. Cut a 3-in. pocket in the crust of each slice of bread. Slice the bananas in half lengthwise and then into 3-in. pieces. Place two pieces of banana in each pocket. In a shallow bowl, beat eggs, milk and vanilla; soak bread for 2 minutes on each side. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup if desired. Yield: 2-4 servings.
Originally published as Banana-Stuffed French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p47

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