Ww 7 Points Banana Stuffed French Toast Recipes

Steps:

• Spread the cream cheese on all 4 slices of bread.
• Place the banana slices over 2 slices of the bread and top each with the remaining bread.
• Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
• Melt the butter in a large nonstick skillet over med heat.
• Briefly dip the sandwiches, one at a time, into the egg mixture.
• Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side.
• Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
• 7 points per serving (1 piece stuffed french toast with toppings).

Steps:

• 1. Spread the cream cheese on all 4 slices of bread.
• 2. Place the banana slices over 2 slices of the bread and top each with the remaining bread.
• 3. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
• 4. Melt the butter in a large nonstick skillet over med heat.
• 5. Briefly dip the sandwiches, one at a time, into the egg mixture.
• 6. Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side.
• 7. Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
• 8. 7 points per serving (1 piece stuffed french toast with toppings).

Steps:

• In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
• In a medium bowl, mix together walnuts, brown sugar, and banana slices.
• Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.
• Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
• Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.
• Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

Steps:

• Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
• In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
• Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

Steps:

• Spread the cream cheese on all 4 slices of bread. Place the banana slices over the 2 slices of bread, and top each with the remaining bread.
• Combine the milk, eggs and vanilla in a small shallow bowl; beat lightly with a fork.
• Melt the butter in a large non-stick skillet over medium heat.
• Briefly dip the sandwiches, one at a time, into the egg mixture.
• Place both sandwiches in the skillet. Cook until golden brown, 3-4 minutes on each side.
• Place each piece of stuffed French toast on a plate; top each piece with 1 tablespoon of the maple syrup and 3 tablespoons of the sliced fresh strawberries.

Steps:

• Mix egg whites with milk and vanilla.
• Dip the Slices of bread coating each side with the egg mixture.
• Spray pan with Butter cooking spray and cook french toast to desired darkness.
• Sprinkle cinnamon on the french toast and top with Sugar free Syrup.
• This is only 1 point for 2 slices and if you add any butter then it will increase point value.
• I prefer to top with fresh fruit.

Steps:

• Cut the bread into (12) 2-inch thick slices.
• Cut a pocket in each bread slice, being careful not to cut through the other 3 sides.
• Put as many banana slices as the pocket can hold into each slice.
• Mix the remaining ingredients except for the butter in a shallow bowl.
• Dip the bread pockets into the egg and let soak for 2 minutes per side.
• Heat a griddle over high heat.
• Melt a bit of the butter on the griddle, then add the french toast, working in batches.
• Cook until golden brown on one side, then turn and brown the other.
• Keep warm in the oven until the rest of the toast is cooked, adding more butter to the griddle if needed.
• Serve 2 pieces per person.
• Serve with warmed maple syrup and fresh butter.