Black Walnut French Toast

Black Walnut French Toast Recipe
Take French toast to the next level by adding fresh fruit, crunchy nuts, and a sprinkle of nutmeg in addition to the traditional cinnamon. Kid-friendly and adult-approved, this breakfast-meets-dessert treat is great for all ages.


Makes 4 servings (serving size: 2 slices french toast, about 2 tbsp. banana mixture, and 1 tbsp. syrup)

Recipe from

Southern Living

Recipe Time

10: 0 Minutes
12: 0 Minutes

Nutritional Information

Calories 315
Caloriesfromfat 21 %
Fat 7.9 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 1.8 g
Protein 10.3 g
Carbohydrate 54.9 g
Fiber 1.3 g
Cholesterol 110 mg
Iron 1.6 mg
Sodium 371 mg
Calcium 84 mg


2 tablespoons chopped black walnuts*
1 tablespoon light butter
1 large ripe banana, sliced
1/4 cup honey
2 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 (0.8-oz.) white bread slices
Vegetable cooking spray
1/4 cup reduced-calorie maple syrup


1. Place a small skillet over medium-high heat until hot; add 2 Tbsp. chopped black walnuts, and cook, stirring constantly, 5 minutes or until toasted. Remove from skillet.

2. Melt 1 Tbsp. light butter in small skillet over medium heat; add banana slices, and cook 3 minutes or until thoroughly heated. Stir in toasted black walnuts and 1/4 cup honey, and remove from heat.

3. Whisk together eggs and next 3 ingredients in a shallow dish or pieplate. Lightly press bread slices, 1 at a time, into egg mixture, coating both sides of bread. Cook bread, in batches, on a nonstick griddle coated with cooking spray over medium heat 1 to 2 minutes on each side or until done. Repeat procedure, if necessary. Transfer to a serving plate. Serve with banana mixture and syrup.

*Chopped pecans or traditional walnuts may be substituted.


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

Deborah Marks, Sumter, South Carolina,

Southern Living

August 2006
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