Banana-Stuffed French Toast

Total Time
16 min
8 min
8 min
We think it looks and tastes even better if you pick up cinnamon-raisin bread at the local bakery and slice it yourself.


low fat cream cheese

2 Tbsp, (Neufchâtel), at room temperature

raisin bread

4 slice(s), with cinnamon (3⁄8-inch-thick)


1 medium, ripe, thinly sliced

low-fat milk

¼ cup(s)


1 large

vanilla extract

¼ tsp

unsalted butter

Tbsp, or 1 teaspoon

maple syrup

2 Tbsp, warmed


6 medium, fresh, hulled and sliced


  1. 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.
  2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
  3. 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 1 tablespoon of the maple syrup and 3 of the sliced strawberries. Yields 1 stuffed French toast with toppings per serving.


Whichever kind of bread you use, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits.To warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like.

A happier, healthier you starts here