Baked banana French toast
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 140.9
- Total Fat: 1.4 g
- Cholesterol: 2.0 mg
- Sodium: 234.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.6 g
- Protein: 10.2 g
View full nutritional breakdown of Baked banana French toast calories by ingredient
Introduction
This is a great breakfast dish but we also love it for breakfast for dinner! My husband loves this dish, and it's also easy enough for him to make!This makes a pretty puffy and egg-y French toast. If you prefer yours differently, reduce the ratio of egg to milk to fit your tastes. You can use other fruits, too, such as apples, berries or whatever you like. To add a bit of crunch (but also more calories, so beware!), add 1/4 cup of pecans and 1/4 cup of toasted coconut with the sliced bananas. This is a great breakfast dish but we also love it for breakfast for dinner! My husband loves this dish, and it's also easy enough for him to make!
This makes a pretty puffy and egg-y French toast. If you prefer yours differently, reduce the ratio of egg to milk to fit your tastes. You can use other fruits, too, such as apples, berries or whatever you like. To add a bit of crunch (but also more calories, so beware!), add 1/4 cup of pecans and 1/4 cup of toasted coconut with the sliced bananas.
Number of Servings: 6
Ingredients
-
6 slices of white wheat bread
1 cup of egg substitute
2 cups of skim milk
4 tsp. of Splenda
1 tbsp of vanilla extract (imitation)
Ground cinnamon, cloves and allspice, to taste
2 ripe medium bananas, sliced thinly
Directions
* Spray a large, 9x13 baking dish thoroughly with non-stick spray, bottoms and sides.
* Layer the 6 slices of bread in the bottom of the dish. You might have to squish some of the bread to get it all to fit.
* In a bowl, mix together the egg substitute, milk, Splenda and spices.
* Pour the egg-milk mixture evenly over the bread slices.
* Allow the bread to sit in the egg-milk mixture until thoroughly soaked in, about 10-15 minutes. You may need to flip (gently!) the bread slices over midway through to ensure that the egg-milk mixture covers all of the bread.
* Thinly slice two bananas and arrange on top of the bread slices. Top with a sprinkle of cinnamon and/or other spices.
* Bake in a pre-heated 350 deg. F oven for about 30 minutes or until the French toast is puffy and brown.
Top with sugar-free pancake syrup, fruit syrup or light whipped cream (not included in nutritional calculations).
4 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELA3511.
* Layer the 6 slices of bread in the bottom of the dish. You might have to squish some of the bread to get it all to fit.
* In a bowl, mix together the egg substitute, milk, Splenda and spices.
* Pour the egg-milk mixture evenly over the bread slices.
* Allow the bread to sit in the egg-milk mixture until thoroughly soaked in, about 10-15 minutes. You may need to flip (gently!) the bread slices over midway through to ensure that the egg-milk mixture covers all of the bread.
* Thinly slice two bananas and arrange on top of the bread slices. Top with a sprinkle of cinnamon and/or other spices.
* Bake in a pre-heated 350 deg. F oven for about 30 minutes or until the French toast is puffy and brown.
Top with sugar-free pancake syrup, fruit syrup or light whipped cream (not included in nutritional calculations).
4 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELA3511.