French Toast on its own can be a real treat. Throw in some bananas, nutella and fresh berries and it goes over the top. I originally made this for Christmas Day brunch and recently had it requested for Mother’s Day as well. This is also probably near the top of every Kid Friendly Breakfast list.
While there really isn’t much that can be done to make a healthy french toast, I’ve made a few positive tweaks to a traditional recipe. The most obvious is a switch to whole wheat bread from thick sliced white bread (sometimes called Texas Toast).
Next, this is a baked french toast. If you’re cooking for more than 3 people, you’ll probably want to consider baking anyway. That is, unless you have a large griddle and can cook 6 servings at a time. Baking cuts out what is essentially pan-frying in butter. You’ll still get a nice crispy exterior in the oven.
The last substitution I made was to use almond milk. This is completely optional though, use whatever you like. Whole, Soy, 2%, Buttermilk, etc.
No matter what changes you make, I strongly encourage using real maple syrup here. It costs quite a bit more than the other syrup bottles, but wow does it taste better. Costco has the best price per ounce of anywhere I’ve found. You’ll use a lot less of it as well. If you’re still unsure, check out the ingredient list on imitation syrup. There’s a fascinating melange of sweeteners they pack in there: corn syrup, high fructose corn syrup (what the industry wants rebranded as “corn sugar”), caramel flavor, etc. It’s like giving kids a can of soda for breakfast. Ok, enough ranting about syrup.
This makes enough for six people. I figured there’d be leftovers for the next day. However, even though there are only 3 of us, there was nothing left by noon. It’s a pretty popular breakfast dish.
- 12 Slices Whole Wheat Bread
- 3 Eggs
- 3/4 Cup Almond Milk
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Pure Vanilla Extract
- 2 Bananas
- 2 Tablespoons Nutella
- Lightly beat the 3 eggs and mix in the almond milk, cinnamon and vanilla extract in a mixing bowl
- In a separate mixing bowl, add 2 tablespoons of the eggs mixture, one banana and the nutella. Mash and blend this throughly into a spreadable mix
- Line a sheet pan with foil and coat with non-stick spray
- Dip 6 slices of the bread and place them on the pan. With a rubber spatula, top each with the banana-nutella mixture
- Dip the remaining 6 slices and make a sandwich with the other slices
- Bake for 20 minutes at 425 degrees, turning once halfway through