Banana-Chocolate French Toast

Photo: Johnny Autry; Styling: Leigh Ann Ross
For tough-to-please kids, try serving breakfast for dinner. Pair this dish with a mixed fruit cup to round out the meal.

Yield:

Serves 4 (serving size: 3 triangles)

Recipe from

Nutritional Information

Calories 390
Fat 13.8 g
Satfat 3.6 g
Monofat 6.8 g
Polyfat 3.2 g
Protein 11.7 g
Carbohydrate 53.6 g
Fiber 6 g
Cholesterol 91 mg
Iron 2.6 mg
Sodium 391 mg
Calcium 115 mg

Ingredients

1/4 cup 1% low-fat milk
2 large eggs, lightly beaten
3/4 teaspoon vanilla extract
1/2 teaspoon sugar
1/8 teaspoon salt
6 (1 1/2-ounce) slices whole-grain bread
4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
1 cup thinly sliced banana (about 8 ounces)
2 teaspoons canola oil
1 1/2 teaspoons powdered sugar

Preparation

1. Combine first 5 ingredients in a shallow dish.

2. Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.

3. Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

May 2012