It’s Sunday morning and you are craving French toast, but you don’t want all of the calories that usually comes along with it. This French toast recipe saves you calories, adds nutritional value without compromising the traditional sweet eggy flavors, swapping baking instead of frying and using whole-grain bread instead of white bread. Then add some personal flair with your favorite toppings and enjoy!
Baked Banana French Toast
- 3 medium (120 grams each) bananas, peeled and sliced, divided
- 6 slices (30 grams each) reduced-calorie whole-grain bread, sliced in half diagonally
- 4 large (50 grams each) eggs
- 2 large (30 grams each) egg whites
- 1 cup (245 grams) low-fat (1%) milk
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 2 tablespoons chopped pecans (optional)
- 2 tablespoons pure maple syrup
Coat an 11-by-7-inch baking pan with cooking spray. Spread slices from 2 bananas evenly in the bottom; layer the bread on top, overlapping as necessary. Arrange the remaining bananas on top of the bread.
Whisk together the eggs, egg whites, milk, brown sugar, vanilla and cinnamon in a medium bowl. Pour the egg mixture over the bread, covering it and pushing the slices down so they are coated. Cover and refrigerate for at least 1 hour or up to 1 day.
Preheat oven to 350°F.
Sprinkle the French toast dish with pecans, if desired. Bake, uncovered, for 30 minutes, or until puffed and light golden brown. Cool 5 minutes before serving. Drizzle each serving with 1 teaspoon maple syrup.
Serves: 6 | Serving Size: 1 (3 1/2-inch) square (165 grams)
Per serving: Calories: 229; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 125mg; Sodium: 197mg; Carbohydrate: 44g; Dietary Fiber: 4g; Sugar: 18g; Protein: 11g
Nutrition Bonus: Potassium: 298mg; Iron: 9%; Vitamin A: 7%; Vitamin C: 9%; Calcium: 12%