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Fruity French Toast Sandwiches Recipe
Fruity French Toast Sandwiches Recipe photo by Taste of Home

Fruity French Toast Sandwiches Recipe

Read Reviews (1)
4.5 1
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 sandwich equals 218 calories, 8 g fat (2 g saturated fat), 114 mg cholesterol, 253 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat, 1/2 lean meat.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 sandwich equals 218 calories, 8 g fat (2 g saturated fat), 114 mg cholesterol, 253 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat, 1/2 lean meat.

Reviews for Fruity French Toast Sandwiches(1)

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MY 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.

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