Stuffed French Toast Recipe

Stuffed French Toast Recipe
4 from 1 ratings
Impress yourself and your friends by serving this easy, decadent, yet healthy breakfast.  Stuffed French toast is generally loaded with unhealthy fats and calories. This recipe, though, is made with fresh fruit, almond butter, whole grain bread, and toasted walnuts for a warm, gooey morning treat.  Berries pack a solid antioxidant punch.  The small, yet mighty berry may well protect you from heart disease, cancer, Alzheimer’s, Parkinson’s, macular degeneration, and more.  Ridiculously easy to make, beautiful on the plate, and healthy yet scrumptious to eat, your guests will definitely be asking for this recipe on their way out your door.
  • 4 pieces whole grain or whole wheat bread
  • 1 teaspoon salt
  • 2 bananas, sliced thinly long-ways
  • 1 teaspoon cinnamon
  • 4 large strawberries, sliced thinly
  • 1/2 cup fresh blueberries
  • 1 cup nonfat or soy milk
  • 1 teaspoon almond extract
  • 2 eggs
  • 4 tablespoon almond butter
  • zest of 1 large orange
  • zest of 1 large lemon
  • 1/2 cup chopped walnuts, toasted
  • dusting of powdered sugar (optional)
  • canola oil spray
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When finished cooking, dust with zests and toasted walnuts. Dust with a very light dusting of powdered sugar, if desired.