Banana Stuffed Cinnamon French Toast
- 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
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.