Stuffed French Toast
- 4 pieces whole grain or whole wheat bread
- 4 tablespoons almond butter
- 2 bananas, sliced thinly long-ways
- 4 large strawberries, sliced thinly
- ½ cup fresh blueberries
- 1 egg, 2 egg whites
- 1 cup nonfat or soy milk
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon almond extract
- Zest of 1 large orange
- Zest of 1 large lemon
- ¼ cup chopped walnuts, toasted
- Dusting of powdered sugar (optional)
- Canola oil spray
Spread almond butter evenly over 4 pieces of bread, as this will help hold the French
toast together. Place the sliced bananas evenly on top of almond butter on 2 pieces of
bread. Place sliced strawberries evenly on top of banana slices and blueberries evenly
on top of strawberries.
Make 2 sandwiches by placing the almond butter covered pieces of bread on top of
the fruit layered pieces of bread. Press the sandwiches down lightly so that they hold
together when dipped into the egg mixture. Cut sandwich into quarters diagonally.
In a medium bowl, mix the egg, milk, cinnamon, salt, and almond extract, and whisk
together well. Dip the sandwich quarters into the egg mixture to coat thoroughly.
Preheat a griddle or skillet to medium. When you are ready to place the French toast
on the griddle or skillet, spray the preheated griddle or skillet with canola oil spray.
Place the dipped sandwich quarters onto griddle or skillet and cook for 3 minutes on
each side, flipping the sandwiches until both sides have a golden brown color.
When finished cooking, dust with zests and toasted walnuts. Dust with a very light
dusting of powdered sugar, if desired. Serve with Fresh Fruit Compote.