Banana Stuffed Cinnamon French Toast

Photo by Marie R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 1

    ripe banana, thinly sliced

  • 2

    T Neufchatel cheese

  • 1

    tsp. grated lemon zest

  • 2

    pinches ground nutmeg

  • FRENCH TOAST

  • 8

    thin slices wheat cinnamon-raisin Bread

  • 1

    cup milk

  • 1

    egg

  • 1

    egg white

  • 3/4

    tsp. vanilla

  • Confectioners sugar for dusting

  • 1/4

    cup pancake syrup

Directions

To make filling: Mash 2 rounded tablespoons banana slices in a small bowl with the back of a spoon. Stir in Neufchatel, sugar, lemon zest and nutmeg until smooth. To make French Toast: Spread 4 slices of bread with banana filling, dividing evenly. Top with remaining banana slices and bread slices to make 4 sandwiches. Whisk together milk, egg, egg white and vanilla in a shallow dish or pie plate until blended. Dip the sandwiches into the egg mixture, turning them over with a spatula to coast both sides. Meanwhile, heat a large nonstick frying pan or griddle over medium-low heat and coast with cooking spray. (A drop of water should sizzle when dropped on the griffld.) Add the sandwiches and cook 4-5 minutes, or until golden brown on both sides, turning with a spatula halfway through the cooking. To keep warm, place French toast sandwiches on a baking sheet in a preheated 250 F oven. Dust with confectioners’ sugar. Drizzle syrup and serve hot.

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