Monday, August 30, 2010

Banana Filled French Toast

(I made this for Brayton & I and it was SCRUMPTIOUS!)

Serving: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

1 loaf French Bread
1/4 cup unsalted butter
1 tablespoon white sugar
1/2 cup brown sugar
1/4 cup pecan halves
3 eggs
1 teaspoon vanilla
3/4 cup milk or cream
2 bananas, sliced and not over ripe

Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way (to make a place to stuff your bananas) through, the third all the way through and so on. This makes a slice that is hinged, about 1 inch in thickness. Peel and slice your bananas. Lay the bananas in the pocket, and stuff in about 5 pecans. Put about 1 Tbsp. brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place into skillet with melted butter. Cook and turn. Keep heat on medium to prevent the butter from burning.

Based on individual serving.

Calories: 465
Total Fat: 17 g
Carbohydrates: 69 g
Protein: 11 g

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