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      RECIPE TITLE "Sinful French Toast Sundaes" source: Sunset magazine April, 1991

    yields serves 4 time--- difficultyeasy

    Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sauteed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.


    2 slices French bread (cut diagonally from loaf), each about 2 1/2 inches
    thick and about 3 by 6 inches
    1/2 cup peanut butter, smooth or chunk-style
    1/4 cup semisweet chocolate chips
    3 large eggs
    1/2 cup nonfat or low-fat milk
    3 tablespoons powdered sugar
    1 teaspoon vanilla
    1/2 teaspoon ground cinnamon
    Vanilia or chocolate ice cream or frozen yogurt


    Cut bread slices in half crosswise. In the cut side of each piece, carefully tear or cut out a pocket about 1 1/2 inches long, 1/4 inch wide, and 2 1/2 inches deep. In each one, gently spread about 1 tablespoon peanut butter, then add 1 tablespoon chocolate chips. Push chocolate toward the back of the pocket with a spoon.

    In a bowl, beat together eggs, milk, 2 tablespoons sugar, vanilla, and cinnamon until well blended. Dip each stuffed bread slice into egg mixture, turning to saturate both sides. Arrange slices on a lightly greased 12- by 15-inch baking sheet. Bake in a 400 deg oven until tops are lightly browned, about 12 minutes. Turn slices over and continue baking until bread is browned, about 10 minutes longer. Sift remaining powdered sugar evenly over bread. Transfer to dessert plates. Serve warm with scoops of ice cream or frozen yogurt.

    Per serving: 371 cal; 15 g protein; 16 g fat; 42 g carbo.; 392 mg sodium; 161 mg chol.

    COPYRIGHT 1991 Sunset Publishing Corp.

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