From Granbury, Texas, Jessica Walston promises that these pretty little breakfast sandwiches are “quick, easy and taste like they came straight from a French kitchen.” TIP: THIS RECIPE IS A GREAT WAY TO USE UP LEFTOVER FRENCH BREAD AND IS EASILY DOUBLED FOR GUESTS.
- 4 fresh strawberries, sliced
- 1/2 medium firm banana, sliced
- 4 slices French bread (3/4 inch thick)
- 1 egg
- 2 tablespoons half-and-half cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 teaspoon canola oil
- 1 teaspoon confectioners' sugar
- In a bowl, combine strawberry and banana slices. Place 1/4 cup on two slices of bread, arranging fruit in a single layer; top with remaining bread. Set remaining fruit aside.
- In a shallow bowl, beat the egg, cream, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. Heat oil on a griddle; cook French toast for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve with reserved fruit. Yield: 2 servings.
Originally published as Fruity French Toast Sandwiches in Cooking for 2 Fall 2006, p22
Reviews for Fruity French Toast Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 7, 2014
"I have been looking for this recipe for some time now and am glad I finally found it. My niece is the submitter of this recipe and she made this for my mother and me years ago. It was scrumptious. Now I can make it for myself."