Fruity French Toast Sandwiches for Two...4 Pts

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Fruity French Toast Sandwiches


From Granbury, Texas, Jessica Walston promises that these pretty little breakfast sandwiches are “quick, easy and taste like they came straight from a French kitchen.” TIP: THIS RECIPE IS A GREAT WAY TO USE UP LEFTOVER FRENCH BREAD AND IS EASILY DOUBLED FOR GUESTS.


INGREDIENTS


* 4 fresh strawberries, sliced
* 1/2 medium firm banana, sliced
* 4 slices French bread (3/4 inch thick)
* 1 egg
* 2 tablespoons half-and-half cream
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon vanilla extract
* 1 teaspoon canola oil
* 1 teaspoon confectioners' sugar


SERVINGS 2
CATEGORY Lower Fat
METHOD Other stovetop
PREP 15 min.
COOK 5 min.
TOTAL 20 min.


DIRECTIONS



In a bowl, combine strawberry and banana slices. Place 1/4 cup on two slices of bread, arranging fruit in a single layer; top with remaining bread. Set remaining fruit aside.
In a shallow bowl, beat the egg, cream, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. Heat oil on a griddle; cook French toast for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve with reserved fruit. Yield: 2 servings.



NUTRITIONAL INFO



Nutrition Facts: 1 sandwich equals 218 calories, 8 g fat (2 g saturated fat), 114 mg cholesterol, 253 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat, 1/2 lean meat.



Printed from cookingfor2.com Oct 20, 2006
Copyright Reiman Media Group, Inc © 2006