Heat a lightly greased large skillet over medium heat. Unwrap muffins; cut lengthwise into 1/2-inch-thick slices; set aside.
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
|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 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.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 155mg
- Sodium: 520mg
- Total Carbohydrates: 101g
- Protein: 10g