Banana-Stuffed French Toast

Makes 4 servings

Cardamom Peach Compote makes an elegant topping for this fruit-filled breakfast sandwich.

3 medium, ripe bananas
8 slices bread
1/2 cup plain soy milk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Powdered sugar or maple syrup (optional)

1. Peel and slice bananas into a small bowl; mash with a fork.

2. Spread half of the bread slices with mashed bananas, leaving a 1/4-inch border all around. Top each with a remaining bread slice and press down gently to seal.

3. Heat a large non-stick skillet or griddle over medium heat.

4. In a large shallow bowl, combine soy milk, eggs, vanilla, and cinnamon. Whisk thoroughly. One at a time, place sandwiches in egg mixture. Turn gently with a spatula to saturate both sides and transfer to hot griddle. Cook until golden, about 3 minutes. Repeat with any remaining sandwiches. Dust with powdered sugar or serve with maple syrup, if desired.

OVO

Per serving: 308 Cal (26% from fat), 12g Prot, 9g Fat, 48g Carb, 332mg Sod, 159mg Chol, 6.8g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.