This will get them out of bed...fresh bananas, sandwiched between slices of vanilla-scented French toast, topped with cinnamon-sugar, blueberries and maple syrup.
What You'll Need
1/2 cup cholesterol-free egg substitute
1/2 cup non fat milk
1/4 teaspoon vanilla extract
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 medium banana, sliced
2 teaspoons cinnamon sugar
1/2 pint fresh blueberries (about 1 cup)
1/2 cup maple-flavored syrup
1/2 cup non fat milk
1/4 teaspoon vanilla extract
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 medium banana, sliced
2 teaspoons cinnamon sugar
1/2 pint fresh blueberries (about 1 cup)
1/2 cup maple-flavored syrup
How to Make It
- Beat the egg substitute, milk and vanilla extract in a 2-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat. Let stand for 5 minutes.
- Spray a 12-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the bread slices and cook until they're lightly browned on both sides.
- Place 1 toast onto a plate. Top with half the banana and another toast. Sprinkle with 1 teaspoon cinnamon-sugar and 1/2 cup blueberries. Repeat with the remaining ingredients. Serve with the syrup.
