Cornflake Crusted Banana Stuffed French Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chef Dale Van Sky's healthful version of the classic cuts out butter and adds fruit for a sweet, crunchy start to the morning (or afternoon, if that's more your style). Ingredients:
1 cup cornflake crumbs |
1 tablespoon toasted sliced almonds |
1/2 cup egg whites (or egg substitute) |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon cinnamon |
4 slices cinnamon-raisin bread |
1/4 cup mashed banana |
strawberries and blueberries (optional) |
Directions:
1. Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.
2. Per serving (per sandwich): 321 calories, 5 g fat, 1 g saturated, 54 g carbohydrates, 4 g fiber, 14 g protein Nutritional analysis provided by Self
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