Heat a lightly greased large skillet over medium heat. Unwrap muffins; cut lengthwise into 1/2-inch-thick slices; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take your French toast to a whole new level by using Hy-Vee loaded jumbo banana nut muffins instead of bread and then top it with a homemade buttered maple syrup.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee Bakery loaded jumbo banana nut muffins | ||
| 3 Hy-Vee large eggs, lightly beaten | ||
| ¾ c. Hy-Vee 2% reduced-fat milk | ||
| ½ tsp. That’s Smart! ground cinnamon | ||
| 1 tbsp. Hy-Vee salted butter | ||
| 1 tbsp. Hy-Vee chopped pecans | ||
| ½ c. Hy-Vee Select 100% pure maple syrup | ||
| 1 medium banana, peeled and sliced, for garnish |
Things To Grab
- Large skillet
- Hy-Vee nonstick cooking spray
- Medium bowl
- Whisk
Directions
Whisk together eggs, milk, and cinnamon in a medium bowl. Coat muffin slices, a few at a time, with egg mixture. Add slices to skillet; cook for 4 to 6 minutes or until golden, turning once. Remove to a plate and keep warm.
Melt butter in same skillet. Add pecans and cook for 1 to 2 minutes or until toasted. Stir in syrup and heat through. Transfer to a serving dish. Serve French toast with banana slices and syrup mixture.
Nutrition facts
Servings
760 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 155mg
- Sodium: 520mg
- Total Carbohydrates: 101g
- Protein: 10g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 8%