| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
Brunch |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 4 |
|
Egg whites |
| 1 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Brown sugar; packed |
| 1/2 |
ts |
Cinnamon |
| 1 |
|
Egg bread; unsliced |
| 2 |
|
Bananas (medium); sliced |
| 1 |
c |
Walnuts or pecans; chopped |
INSTRUCTIONS
In large bowl, whisk together eggs, egg whites, milk, vanilla and salt.
In small bowl, combine sugar and cinnamon.
Slice bread into slices 1 inch thick. Cut a deep pocket in each slice.
Inside each pocket, place bananas in a single layer. Sprinkle brown sugar
mixture over bananas.
Place in greased 13 x 9 inch baking dish. Pour in egg mixture. Let stand 5
minutes. Turn each slice over. Cover with plastic wrap and refrigerate at
least 1 hour or overnight.
Remove plastic wrap; sprinkle with nuts. Bake, uncovered, in preheated 350F
oven 30 minutes or until golden.
Contributor: The Best of Food, Marion Kanes Favourite Recipes, Toron
Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
<accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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