Banana-Raisin French Toast
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bananas
ripe, peeled |
|
| 2 | teaspoons |
orange juice, concentrated
|
|
| 4 | slices |
cinnamon-raisin bread
|
* |
| 2 | each |
egg whites
large |
*
|
| ¼ | cup |
milk, skim
|
|
| ¼ | cup |
yogurt, non-fat
|
|
| 1 ½ | tablespoons |
maple syrup
|
|
| 1 | teaspoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bananas
ripe, peeled |
|
| 1E+1 | ml |
orange juice, concentrated
|
|
| 4 | slices |
cinnamon-raisin bread
|
* |
| 2 | each |
egg whites
large |
*
|
| 59 | ml |
milk, skim
|
|
| 59 | ml |
yogurt, non-fat
|
|
| 23 | ml |
maple syrup
|
|
| 5 | ml |
butter
|
|
Directions
In a small, shallow bowl, mash banana coarsely with a fork.
Stir in orange-juice concentrate.
Spread the banana mixture over 2 slices of bread and top with remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds.
Turn sandwiches over and soak for 20 seconds longer.
Transfer the sandwiches to a plate.
In a small bowl, stir together yogurt and maple syrup or honey.
Set aside.
In a nonstick skillet, melt ½ teaspoon butter over low heat.
Tilt the pan to swirl the butter around the skillet.
With a metal spatula, place the sand- wiches in the pan, and cook until the underside is browned, 5 to 7 minutes.
Lift the sandwiches and add the remaining ½ teaspoon butter.
Turn over and cook for 5 to 7 minutes longer, or until browned.
Serve with the sweetened yogurt.
