Friday, September 21, 2012

Banana Chocolate French Toast

My daughter started 1st grade in the beginning of September.  I made her Snickerdoodle Brownies as a special snack for after school.  But I also wanted to make her a special dinner to celebrate.  The kids love breakfast for dinner so I decided to make this recipe that I had torn out of Cooking Light a few months ago.  Of course they loved it!  Bananas and chocolate....for dinner?!!  I did opt not to add the powdered sugar to these. The recipe is from Cooking Light so it can't be that bad for you, right?!  I served these with some breakfast sausage and fruit.  Of course the kids ate everything on their plates!

Banana Chocolate French Toast
recipe from Cooking Light, May 2012

1/4 cup 1% low-fat milk
2 large eggs, lightly beaten
3/4 teaspoon vanilla extract
1/2 teaspoon sugar
1/8 teaspoon salt
6 (1 1/2-ounce) slices whole-grain bread
4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
1 cup thinly sliced banana (about 8 ounces)
2 teaspoons canola oil
1 1/2 teaspoons powdered sugar

1. Combine first 5 ingredients in a shallow dish.

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

3. Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.

Family Rating: 2 thumbs up!

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