YUMMY AND HEALTHY BANANA FRENCH TOAST SANDWICH
This is something I just tinkered with until it came out to my liking. I tried it with jelly on the inside, but I couldn't taste it, so I just decided to leave the jelly out. The bananas still stay in between the bread without it. It's very delicious and low-fat as well. It doesn't even need syrup.
Provided by filiaxel
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 16m
Yield 1
Number Of Ingredients 7
Steps:
- Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish.
- Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides.
- Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 52.1 g, Cholesterol 0.3 mg, Fat 3.7 g, Fiber 7.5 g, Protein 12.8 g, SaturatedFat 0.8 g, Sodium 332.2 mg, Sugar 18.3 g
BANANA-NUT FRENCH TOAST SANDWICHES
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
- Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
- Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
- Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.
FRENCH TOAST ROAST WITH BANANAS AND WALNUTS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
- Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
- For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
- For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.
BANANAS FOSTER FRENCH TOAST
French toast gets a tasty twist with the addition of bananas, rum extract and pecans. The use of cinnamon bread is ideal!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
- Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
- Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
Nutrition Facts : Calories 620, Carbohydrate 105 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 4 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 75 g, TransFat 0 g
UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
- Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
- In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g
VANILLA BANANA FRENCH TOAST
I thought of the recipe one morning and served it to my dad...let's just say he licked the plate clean! Serve with maple syrup, peanut butter, or honey...or all three!
Provided by Stevie Bowden
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 1
Number Of Ingredients 6
Steps:
- Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
- Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
- Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.
Nutrition Facts : Calories 443.7 calories, Carbohydrate 68.4 g, Cholesterol 372 mg, Fat 12.1 g, Fiber 7.9 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 482.7 mg, Sugar 27.3 g
FRENCH-TOASTED BANANA SANDWICH
Here's a different twist to your old french toast recipe, and boy, are these good!....kids just love these....and grown-ups too!....great snack or lunch.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread peanut butter (if using) over the bread slices.
- Slice each banana lenghwise into 4 pieces; sandwich between bread slices.
- In a pie plate, whisk together the eggs, milk, vanilla, cinnamon and salt; add sandwiches turning to soak up mixture.
- In a skillet heat the butter over med-high heat.
- Cook sandwiches for 5 minutes, or until browned on both sides.
Nutrition Facts : Calories 391.3, Fat 14.2, SaturatedFat 6.6, Cholesterol 232.3, Sodium 549.7, Carbohydrate 54.8, Fiber 4.3, Sugar 17.1, Protein 12.8
BANANA FRENCH TOAST SANDWICH
Make and share this Banana French Toast Sandwich recipe from Food.com.
Provided by Chef Mommie
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 350°F
- Combine the egg and milk in a bowl. Mix well.
- Turn the slices of bread in the egg mixture until most, if not all, of the mixture is absorbed by the bread.
- Slice the banana on a diagonal to get long slices.
- Melt the butter in a small frying pan.
- Place one slice of bread in the pan. Top the slice with banana to cover in a single layer.
- Place the second slice of bread on top of the banana.
- Cook until the bottom slice is golden, 3 minutes.
- Turn over and cook on the other side until golden.
- Place the Banana French Toast in the oven.
- Bake 10 minutes, then serve.
- Be careful removing the Banana French Toast from the oven so the sandwich doesn't come apart.
- Dip it in syrup if you like.
BANANA-NUT FRENCH TOAST
Steps:
- Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop the walnuts coarsely.
- Whisk together the eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine the bananas, dark brown sugar, and walnuts in another bowl; set aside. Lay out 6 slices of bread on the work surface. Top each slice with 1/3 cup banana mixture. Top with the remaining bread slices; press gently to seal the sandwiches.
- Place the sandwiches in a shallow baking dish (or 2 dishes) large enough to hold them in a single layer. Pour the egg mixture over the bread, and soak 10 minutes. Carefully turn the sandwiches over, and soak 10 minutes more, or until the bread is soaked through.
- Reduce the oven temperature to 250°F. Place a wire rack on a baking sheet; set aside. Heat the remaining banana mixture in a small skillet over medium-low heat until the sugar is melted and the bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to the wire rack, and place in the oven while cooking the remaining sandwiches. Wipe out the skillet, and repeat with the remaining butter, oil, and bread. Keep in the oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.
FRUITY FRENCH TOAST SANDWICHES
From Granbury, Texas, Jessica Walston promises that these pretty little breakfast sandwiches are "quick, easy and taste like they came straight from a French kitchen." TIP: THIS RECIPE IS A GREAT WAY TO USE UP LEFTOVER FRENCH BREAD AND IS EASILY DOUBLED FOR GUESTS.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine strawberry and banana slices. Place 1/4 cup on two slices of bread, arranging fruit in a single layer; top with remaining bread. Set remaining fruit aside. , In a shallow bowl, beat the egg, cream, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. Heat oil on a griddle; cook French toast for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve with reserved fruit.
Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 253mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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