Stuffed French Toast

A few weeks ago I was in DC having a girls weekend, when the topic of breakfast came up. After about 30 minutes later, an idea was born for a stuffed French Toast that was still healthy. I am usually a French Toast snob, meaning only Challah or Brioche will do, I felt French Toast should not be a reasonable meal, but a decadent bordering on dessert treat. However, I couldn't get this delicious idea out of my mind. So after seeing something similar in this month's Self magazine, I had had enough and I needed to try it. I was wrong about French Toast, and this is absolutely my new favorite breakfast (I ate it twice this weekend). So other French Toast snobs be warned, this is amazing enough and light enough to convert you into an everyday French toaster.

PB&J French Toast:
1 egg white
1/4 cup of milk
1 tsp of maple syrup
2 slices of wheat bread
1 tbsp of peanut butter
1/2 banana
1 tbsp of Jam
Cinnamon

Whisk together the milk, egg white, and maple syrup until combined. Soften the peanut butter slightly and spread on both slices of bread. Slice the banana and arrange slices on one side. Close the sandwich and gently pinch the crusts together to seal. Put the sandwich in the egg mixture and let sit a few minutes, then flip and let sit a few minutes more. Heat a small skillet over medium-high heat and spray with non-stick spray. Sprinkle the sandwich with cinnamon and put in the skillet cinnamon side down, sprinkle the other side with cinnamon and pour any remaining egg mixture over the sandwich. Cook until golden brown and then flip and cook the other side, about 3-4 minutes each side. Top with jam, heated if desired. This makes 1 serving, obviously you can increase it to please a crowd.

Happy Eating.