Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g lower-fat spread
- 4 slices white bread
- 2 bananas, sliced
- 25g sultanas or raisins
- 2 eggs
- 450ml 1% fat milk
- 1 teaspoon vanilla extract (optional)
- 10g caster sugar
Directions
Preheat the oven to 180C (fan oven 160C, gas mark 4)
Grease a 1.2 litre (2 pint) baking dish with a little reduced fat spread. Spread the rest over the bread, then cut each slice into 4 triangles. Information: This recipe is perfect for using bread that’s 2 to 3 days old. The drier bread soaks up more of the egg and milk mixture, giving a better texture.
Arrange the bread slices in the dish with the sliced bananas and sultanas or raisins. Information: If you like, use chopped ready-to-eat dried apricots or dates instead of sultanas or raisins.
Beat together the eggs, milk and vanilla extract. Stir in the sugar and allow a few minutes for it to dissolve. Pour the mixture over the bread, and let it soak in for 5 minutes.
Bake on the middle shelf of the oven for about 25 to 30 minutes, until set and golden brown.