I don’t know why, but when I’m on vacation, I really enjoy having breakfast out. Eating something rather sumptuous that I didn’t make is such a treat. Even coffee made by someone else tastes extra special to me. Well, one recent weekend, I found that I had some ripe bananas that needed to be eaten or used, and at the same time an almost empty jar of chocolate-hazelnut spread. Normally, I would have had a teaspoon in that jar in a split second, eating the last of it right off the spoon, but just in the nick of time I remembered once on vacation when I ordered “Stuffed French Toast”. The filling was sliced bananas and peanut butter. It was delicious, and I ate every last crumb. I thought to myself, if peanut butter was so good , well then, hazelnut spread with chocolate must be as good or better, wouldn’t you agree?
So I tried it out and yep, I was right! If you have kids at your house I feel pretty sure they will like this, in fact kids of all ages will like it. Pair this dish with a bowl of mixed fresh fruits to round out the meal.
Let me also add that in spite of the fact that the recipe may at first sound high calorie, it really isn’t because I use skim milk, no butter, only 2 eggs (and you could use egg-beaters instead to further lower cholesterol and calories) and I get in some fiber by using whole-grain bread. The recipe serves 4, and the calorie total as I make it comes to somewhere between 360-380 calories. That’s less than 1/3 of a 1200 calorie diet. A serving consists of 3 triangles of the stuffed toast, dusted with powdered sugar. It is quite filling; you feel like you’ve had a special treat.
- 1/4 cup skim milk
- 2 large eggs, lightly beaten
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 6 slices whole grain bread
- 4 1/2 tablespoons chocolate-hazelnut spread ( such as Nutella)
- 1 cup thinly sliced banana
- 2 teaspoons canola oil
- 1 1/2 teaspoons powdered sugar
- Combine first 5 ingredients in a shallow dish.
- Spread each of 3 bread slices with 1 1/2 tablespoon chocolate hazelnut spread; arrange 1/3 of the banana slices on each slice of bread. Top sandwiches with remaining 3 bread slices.
- Heat oil in a large nonstick skillet over medium heat. Working with one sandwich at a time, place into egg mixture, carefully turn over to coat other side and then place into pan. Cook sandwiches about 2 minutes on each side or until lightly browned.
- Cut each sandwich into 4 triangles. Place 3 triangles attractively on each plate and sprinkle with powdered sugar. Garnish with fruit or serve with a cup of mixed fruits.
SOURCE: This is a riff on someone else’s recipe. I can’t take credit for this one, although I did modify it to be more diet friendly.