Coconut-Banana French Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Coconut milk and banana lend a tropical flavor to this filling one-dish breakfast meal. To lower the fat content, we've reduced the number of whole eggs and replaced them with egg substitute. Ingredients:
3/4 cup light coconut milk |
3/4 cup egg substitute |
1 large egg, lightly beaten |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
cooking spray |
8 slices double-fiber whole wheat bread (such as nature's own) |
1 medium banana, thinly sliced |
light maple-flavored syrup (optional) |
Directions:
1. Combine first 6 ingredients in a large bowl, stirring well with a whisk.
2. Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray. Dip 4 bread slices (twice on each side) in egg mixture. Cook 2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining bread and egg mixture. Serve with banana slices and, if desired, syrup.
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