If the temperature is 60 and the skies are blue, it better be a Saturday.
And it was. To celebrate, we had French toast for breakfast.
My husband, ever the purist, prefers his plain with no frills. Oh, maybe a dash of cinnamon in the batter.
I have grown especially fond of stuffed French toast. I have been experimenting for the past year or so, with varying results.
Normally, I would suggest using a home-baked or bakery whole-grain bread, but I was too hungry to shop for some yesterday.
Banana-Stuffed French Toast with Cream Cheese and Cashews
2 slices whole grain bread, cinnamon with raisin would be perfect, lightly toasted
1 tablespoon low-fat milk
1 tablespoon Smart Balance (or butter)
1/4 teaspoon vanilla
1/2 cup low-fat cream cheese
1/2 banana, sliced
handful of cashews
Blend cream cheese with sugar and set aside.
Whip eggs, milk, sugar, cinnamon and vanilla in a shallow bowl. Soak the lightly toasted bread just long enough to coat each side and slightly permeate the bread. While bread is soaking, melt butter in large skillet. Brown soaked bread in pan, turning frequently to ensure thorough toasting.
Transfer browned toast to plate. Smear one slice with cream cheese and top with sliced bananas. Then top with the second slice. Add butter or butter substitute, if you like, and top with cashews. I also added a tablespoon of low-sugar maple syrup.
It was a good start to a busy day.
The variations of stuffed French Toast are endless. Anyone know of a savory version out there?