Banana-Stuffed French Toast
Light cream cheese
2 tbsp(s), (Neufchâtel), at room temperature
4 slice(s), with cinnamon (3⁄8-inch-thick)
1 medium, ripe, thinly sliced
1% low-fat milk
⅓ tbsp(s), or 1 teaspoon
2 tbsp(s), warmed
6 medium, fresh, hulled and sliced
- Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
- Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
- Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 15 ml (1 Tbsp) of the maple syrup and 3 of the sliced strawberries. Yields 1 stuffed French toast with toppings per serving.