Bridget’s Weekly Running Recipe- Week 10

Berry Banana Stuffed French Toast

You will need:

1 loaf whole wheat bread, uncut
1 ½ cups fat free ricotta
2 Tbsp honey
½ cup bananas diced
½ cup blueberries
2 Tbsp cashew butter
pinch cinnamon
1 cup non fat milk
2 whole eggs
2 egg whites
olive oil
maple syrup
powdered sugar

In a bowl combine the eggs, egg whites and a pinch of cinnamon; whisk until combined.  In a separate bowl combine, ricotta, honey, blueberries, bananas, cashew butter, cinnamon and salt to taste. Place the mixture in a pastry bag.  Cut the bread into slices about 3 1/2 inches thick. If the bread has a tough crust on the top and the bottom slice it off so it can absorb the egg mixture. Cut a pocket in each slice of bread being careful not to go all of the way through. With the pastry bag fill each pocket with the ricotta filling.  Place the stuffed slices in the egg mixture for 5 minutes on each side.  Warm a splash of olive oil in a sauté pan over medium heat. Place the toast in the pan and brown on both sides. Place the French toast in the oven for about five minutes or until hot all of the way through. Dust with powdered sugar and drizzle with maple syrup.

Also try this recipe with green apples and peanut butter- it’s equally as delicious!

Have this about 2-3 hours before a long run and the combo of the carbs with a little protein will keep you going!

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit

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