One of my favorite things to have for breakfast on a cozy Sunday morning is French toast. This is an easy, low-cal recipe that’s baked, not fried… and oh so good!
Ingredients: ¼ cup light maple syrup, ¾ cup 2% milk (or any other type of milk), 1 teaspoon vanilla extract, 8 slices of whole wheat bread (you can use any type you prefer), and 2 EXTRA ripe bananas. You will also need a 8x4” loaf pan.
Preheat oven to 375°. Next slice bread into approximately 1” cubes. I usually slice 2 pieces at a time.
Sprinkle the bread cubes evenly in the loaf pan. You can use a large cake pan if you like, but if you do so, you’ll need to double the recipe (since the pan is larger).
Set aside the loaf pan. Dice up both bananas into large chunks and place in a small bowl.
Mash up the bananas using a fork. They don’t have to be completely smooth – small chunks are okay!
Empty mashed bananas into a large mixing bowl.
Add vanilla, syrup and milk to the same bowl.
Using a whisk or standing mixer, combine ingredients until fully incorporated.
Take the mixture and pour an even layer over the bread cubes in the loaf pan.
Cover the loaf pan with foil and bake on 375° for 30-40 minutes. Add time as needed. It should be golden brown on the top and a little soft in the middle. Remove foil for the last 5 minutes.
To serve, add a sprinkle of powdered sugar (optional) and a drizzle of maple syrup.