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Dessert
2 servings
15 minutes
15 minutes
The Compete Round-the-World Cookbook
1¾ cups bread crumbs
1 cup milk
4 egg yolks, beaten
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons sugar
3 ripe baby bananas, chopped fine
4 egg whites
4 tablespoons butter
Soak the breadcrumbs and milk in a bowl for 5 minutes. Add the egg yolks, salt, vanilla, and sugar, and mix well. Add the bananas and stir gently.
Beat the egg whites until stiff but not dry, and fold into the previous mixture carefully but thoroughly.
Melt 2 tablespoons of the butter in an omelet or sauté pan and pour half of the mixture into it. Cook until browned on both sides. Keep warm while preparing the other omelet.
Use remaining 2 tablespoons butter and prepare 2nd omelet.
Cut into individual portions, sprinkle with sugar, and serve hot (with whipped cream if desired).
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