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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

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

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.
Nutrition Facts
1 each: 218 calories, 8g fat (2g saturated fat), 114mg cholesterol, 253mg sodium, 30g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat, 1/2 lean meat.

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