Monday, March 31, 2014

BANANA-CHOCOLATE FRENCH TOAST

1/4 cup low-fat milk
2 large eggs, lightly beaten
3/4 tsp vanilla extract
1/2 tsp sugar
1/8 tsp salt
6 slices whole-grain bread
4 1/2 tbsp hazelnut-chocolate spread
1 cup thinly sliced banana
2 tsp olive or coconut oil
1 1/2 tsp powdered sugar

In a shallow dish, combine the milk, eggs, vanilla, sugar, and salt.

Spread each of 3 bread slices with 1 1/2 tablespoons of the hazelnut-chocolate spread and arrange 1/3 cup of the banana slices over each bread slice. Top with the remaining 3 bread slices.

Heat oil in a large skillet over medium-high heat. Working with 1 sandwich at a time, place into the milk mixture, turning gently to coat both sides. Very carefully place the coated sandwiches into the pan.  Cook 2 minutes on each side or until lightly browned.

Cut each sandwich into 4 triangles.  Sprinkle the powdered sugar over the sandwiches.

Yield: 4 servings of 3 triangles

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