Banana-Stuffed French Toast

Campbell's Banana-Stuffed French Toast Recipe

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.

At a glance


10 min.


25 min.



Servings: slices each

Cook: 10 min.

Stand: 5 min.

Made With

  • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

    Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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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

  • 1

    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.

  • 2

    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.

  • 3

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