Baked Banana-Stuffed French Toast
- 4 ripe bananas peeled, each
- cut into 4 pieces
- 8 thin slices light (reduced-fat) mixed-grain bread
- 1/2 cup nonfat milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pinch ground cinnamon
- Nonstick vegetable oil spray
- Powdered sugar
- 8 large strawberries
- Pure maple syrup (optional)
Preheat oven to 350 degrees. Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired.
This recipe yields 4 servings.
Per Serving (without syrup): calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.