Banana-stuffed french toast Recipe

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Banana-stuffed french toast

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Breakfast, French, Fruits, Western European

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Ingredients:

Procedures:

1	Combine banana and lemon juice in a small bowl.
2	Stir well; set aside.
3	Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket.
4	Stuff 2 tablespoons banana mixture into pocket of each piece of bread.
5	Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk.
6	Arrange stuffed bread pieces in a single layer in dish, turning to coat.
7	Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.
8	Melt 1 teaspoon margarine in a large nonstick skillet over med. heat; add half of the bread pieces.
9	Cook 4 minutes.
10	Carefully turn bread over; cook 3 minutes or until browned.
11	Repeat procedure with remaining margarine and bread pieces.
12	Serve with maple syrup.
13	Per serving: 354 cal, 5.1 g fat (13%), 12 g pro, 64.9 g carb, 2.5 g fiber, 108 mg chol, 321 mg chol reprinted from cooking light magazine, march 1997