Campbell's Kitchen Home > Recipes > Banana-Stuffed French Toast

Banana-Stuffed French Toast

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.

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1/2 cup cholesterol-free egg substitute

1/2 cup nonfat milk

1/4 teaspoon vanilla extract

4 slices Pepperidge Farm® 100% Natural 100% Whole Wheat Bread  

Vegetable cooking spray

1 medium banana, sliced

Cinnamon-sugar *

1 cup fresh blueberries

1/2 cup maple-flavored syrup

  • 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 the 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 the cinnamon-sugar and 1/2 cup blueberries.  Repeat with the remaining ingredients.  Serve with the syrup.

RECIPE TIPS

  • *For the cinnamon-sugar, stir 1 tablespoon sugar and 1/2 tablespoon cinnamon in a small bowl.

Ratings & Reviews

(4) Average rating from 4 members

  • Submitted by: Nikki S.

    Date: 01/01/2007

    This recipe is easy, quick, and it tastes fabulous!

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 10 minutes

Stand: 5 minutes

Cook: 10 minutes

Makes: 2 servings (2 slices each)


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