Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pecans, bananas, and maple syrup make up the topping of this can't-get-enough French toast breakfast recipe.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee unsalted butter, divided | ||
| 1 medium banana, ripened and cut into 1/3-inch-thick slices | ||
| ½ c. Hy-Vee pancake and waffle syrup | ||
| 2 Hy-Vee large eggs, beaten | ||
| ½ c. Hy-Vee skim milk | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee vanilla | ||
| 8 slices Hy-Vee Baking Stone French Bread, 1/2-inch-thick | ||
| ¼ c. Hy-Vee chopped pecans, toasted, optional |
Things To Grab
- Large skillet
- Medium bowl
- Medium skillet or griddle
Directions
- In a large skillet, melt 1 tablespoon butter over medium heat. Add banana slices and heat, stirring occasionally, for 1 minute. Stir in syrup. Remove from heat and let cool.
- In a medium bowl, beat eggs, milk, sugar and vanilla. Dip bread slices into egg mixture, letting bread soak 10 seconds on each side.
- In a medium skillet or on a griddle, melt 1 tablespoon butter over medium heat; add 4 bread slices. Cook 2 to 3 minutes on each side or until golden brown.
- Repeat with remaining butter and bread slices.
- Serve warm topped with syrup and, if desired, pecans.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 115mg
- Sodium: 330mg
- Total Carbohydrates: 54g
- Protein: 8g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2012