Banana French Toast-Low-Cal

A lighter take on French toast that swaps whole eggs for egg substitute, uses reduced-calorie bread, and tops everything with vanilla-sweetened nonfat yogurt instead of butter and syrup. Pan-seared banana slices add natural sweetness and a caramelized edge.

The egg substitute soaks into the bread just like regular eggs, giving you that custardy center and golden crust you expect from French toast. Cooking in a nonstick skillet with just cooking spray keeps added fat to a minimum without sacrificing the browning.

The banana slices get a quick sear in the same pan after the toast comes out. Just a minute or two per side turns them golden and slightly caramelized, concentrating their sweetness so you barely miss the heavy maple syrup.

Chef Tips

• Let the bread sit in the egg substitute for a full 30 seconds per side. Reduced-calorie bread is thinner and absorbs fast, so don’t walk away or it gets too soggy.
• Cook over steady medium heat. Too high and the outside burns before the egg sets through.
• The yogurt topping tastes better at room temperature than straight from the fridge. Pull it out while you cook.
• A pinch of cinnamon in the egg substitute adds warmth without adding a single calorie.

Variations

• Use whole wheat bread instead of reduced-calorie white for more fiber and a nuttier flavor.
• Top with fresh berries instead of banana for a lower-sugar option.
• Drizzle with a teaspoon of honey instead of reduced-calorie syrup for a more natural sweetener.