Stuffed French Toast

Thursday, July 17, 2008

This recipe is another one from the "Eating Well When You're Expecting" book and it is good enough to be a dessert.

Serves: 1
Start to Finish: 20 minutes
Recipe By: "Eating Well When You're Expecting" Heidi Murkoff


1 TBSP peanut butter
2 slices of whole grain bread
2 tsp all-fruit preserves (any flavor)
1/2 banana, sliced very thinly
1 large egg
1/4 cup milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 1/2 tsp butter


1. Make a sandwich out of the first four ingredients in this order: bread, peanut butter, all-fruit preserves, banana slices, peanut butter, bread
2. Place the egg, milk, vanilla, and cinnamon in a bowl and whisk to mix.
3. Dip the sandwich in the milk mixture and let soak for 1 minute a side. Mike prefers his french toast a little less soggy, so he only dips the sandwich briefly
4. Heat the butter in a skillet over medium-high heat
5. Cook the sandwich until browned on both sides, 2-3 minutes a side
6. Serve as is, no syrup or powdered sugar needed