Cornflake Crusted Banana Stuffed French ToastLisa Hubbard
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).
Recipe information
Yield
Serves 2
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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
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