Banana-Raisin French Toast
Submitted by Miz P
Banana-stuffed French toast made with cinnamon-raisin bread, egg whites, and skim milk. A lighter brunch dish with mashed banana filling and a maple yogurt topping.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minStuffed French toast with a creamy banana filling, made lighter with egg whites and skim milk instead of whole eggs and cream. Cinnamon-raisin bread adds built-in spice and sweetness to every bite.
Mash the banana with orange juice concentrate before spreading it between the bread slices. The OJ concentrate adds a tangy sweetness that keeps the banana flavor bright instead of flat. Sandwich them together, soak briefly in the egg wash, and cook low and slow in a nonstick pan until golden on both sides.
The maple yogurt topping replaces the usual puddle of syrup with something lighter and tangier. Just nonfat yogurt stirred with maple syrup, simple and good.
Kitchen Tips
- Cook over low heat. Stuffed French toast needs more time than single slices so the center warms through without burning the outside.
- Soak for only 20 seconds per side. Cinnamon-raisin bread is softer than white bread and falls apart if over-soaked.
- Use just a tiny amount of butter in the pan. The nonstick surface does the work and you only need butter for flavor.
- A ripe banana is a must. Firm bananas don’t mash smoothly and taste starchy.
Variations
- Add a tablespoon of peanut butter to the banana filling for a PB and banana stuffed French toast.
- Use challah or brioche instead of cinnamon-raisin for a richer version.
- Top with fresh sliced strawberries alongside the maple yogurt.
Ingredients
Directions
In a small, shallow bowl, mash banana coarsely with a fork.
Stir in orange-juice concentrate.
Spread the banana mixture over 2 slices of bread and top with remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds.
Turn sandwiches over and soak for 20 seconds longer.
Transfer the sandwiches to a plate.
In a small bowl, stir together yogurt and maple syrup or honey.
Set aside.
In a nonstick skillet, melt ½ teaspoon butter over low heat.
Tilt the pan to swirl the butter around the skillet.
With a metal spatula, place the sand- wiches in the pan, and cook until the underside is browned, 5 to 7 minutes.
Lift the sandwiches and add the remaining ½ teaspoon butter.
Turn over and cook for 5 to 7 minutes longer, or until browned.
Serve with the sweetened yogurt.
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