Cornflake-crusted banana-stuffed french toast
Recipe by Lisa Hubbard
Ingredients:
- 1 cup cornflake crumbs
- 1 tablespoon toasted sliced almonds
- 1/2 cup egg whites
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 4 slices cinnamon-raisin bread
- 1/4 cup mashed banana
- Strawberries and blueberries
Preparation:
-
Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.
Nutrition:
321 calories per sandwich, 5 g fat (1 g saturated), 54 g carbs, 4 g fiber, 14 g protein
