Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Fruit | 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
- 4 slices fruit bread
- 1 egg
- 150ml 1% fat milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vegetable oil
- 4 bananas, peeled and sliced
- 200g defrosted frozen summer berries, or forest fruits
Directions
Cut the slices of bread in half diagonally. Information: This recipe works well with slightly stale fruit bread, as the drier texture soaks up more of the liquid, so it's ideal for using up a 2 to 3 day-old loaf.
In a large shallow dish, beat together the egg, milk and vanilla extract. Add the pieces of fruit bread and leave them for about 2 to 3 minutes, turning them over once so that each side is thoroughly soaked.
Heat a large non-stick frying pan and add the vegetable oil. Add the soaked bread and cook it gently for about 1 to 2 minutes until it has set and turned golden brown.
Turn over the pieces and cook them on the other side for another 1 to 2 minutes.
Share the bread between 4 warm plates. Slice the bananas over the top and serve with the thawed berries. Information: Instead of bananas or berries, try a sliced fresh mango or canned pineapple chunks or peaches packed in natural fruit juice. You can also serve with fresh strawberries, raspberries or blueberries when they come into season.