Banana-Stuffed French Toast

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This will get them out of bed...fresh bananas, sandwiched between slices of vanilla-scented French toast, topped with cinnamon-sugar, blueberries and maple syrup.

What You'll Need

1/2 cup cholesterol-free egg substitute 
1/2 cup non fat milk 
1/4 teaspoon vanilla extract 
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread 
1 medium banana, sliced 
2 teaspoons cinnamon sugar 
1/2 pint fresh blueberries (about 1 cup) 
1/2 cup maple-flavored syrup 

How to Make It

  • Beat the egg substitute, milk and vanilla extract in a 2-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat. Let stand for 5 minutes.
  • Spray a 12-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the bread slices and cook until they're lightly browned on both sides.
  • Place 1 toast onto a plate. Top with half the banana and another toast. Sprinkle with 1 teaspoon cinnamon-sugar and 1/2 cup blueberries. Repeat with the remaining ingredients. Serve with the syrup.

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