Mindful Sodexo 
Golden vanilla and cinnamon whole grain French toast loaded with almond butter, bananas and strawberries
Nutrition Facts:
Calories: 350, Carbs: 43g, Protein: 14g, Fat: 14g, Sat. Fat: 2g, Sodium: 340mg, Fiber: 7g
Prep Time: 5 to 10 minutes Cook time: 15 to 20 minutes Yield: 6 servings; 1 half-sandwich with 1/2 cup fruit per serving Difficulty level: Easy
Almond Butter & Fresh Fruit French Toast
Ingredients
Prepare
Almond Butter & Fresh Fruit French Toast
- 1 cup liquid eggs (about 6 eggs)
- 1/3 cup fat-free milk
- 1/2 teaspoon vanilla
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 slices wheatberry bread or whole grain bread of choice
- 6 tablespoons creamy almond butter
- 3 bananas, sliced into 1/4-inch slices
- 1 1/2 cup sliced strawberries
- 1. Whisk the eggs, milk, vanilla, sugar, and ground cinnamon in a large mixing bowl.
- 2. Lay out the bread. Spread 1 tablespoon of almond butter evenly on one side of each slice of bread. Evenly layer 1/4 cup sliced banana and 1/4 cup sliced strawberries over half of the bread slices. Place one slice of untopped bread, almond butter-side down, on each slice of fruit-topped bread to create a sandwich.
- 3. Carefully submerge the sandwiches into the egg mixture for a few seconds until the sandwiches are well-coated.
- 4. Add the sandwiches to a preheated griddle or pan on medium heat (350 degrees Fahrenheit) and cook until golden on both sides and heated all the way through (see Chef Tips)
- 5. Remove the sandwiches from the pan and slice them diagonally.
- 6. Place one sandwich half on each plate. Top with 1/4 cup each sliced banana and sliced strawberries. Enjoy immediately!
Chef Tips:
- The best practice is to cook pasteurized eggs or liquid eggs to a minimum internal temperature of 140 degrees Fahrenheit and unpasteurized shell eggs to a minimum internal temperature of 160 degrees Fahrenheit.
- Use your favorite seasonal fruit to make these toasts year-round. For example, enjoy peaches, berries, and figs in the summer, persimmons and pears in the fall, and roasted delicata squash or pumpkin and citrus in the middle of winter.
