Chocolate French Toast with Banana and Raspberries
Ingredients
- ½ cup 1% low-fat milk
- 3 large eggs, lightly beaten
- ½ tsp pure vanilla extract
- ½ cup chocolate-hazelnut spread
- 8 (1-oz) slices whole wheat sandwich bread
- 1 banana, sliced
- 1 (6-oz) pkg raspberries
Instructions
- Whisk together milk, eggs, and vanilla in a shallow dish.
- Spread chocolate-hazelnut spread over 4 slices bread. Top with remaining bread, pressing gently around edges to seal. Dip 2 sandwiches in milk mixture, turning to coat both sides.
- Cook in a large griddle or nonstick skillet coated with cooking spray over medium heat 2 to 3 minutes per side or until lightly browned.
- Repeat procedure with remaining 2 sandwiches. Discard milk mixture.
- Top French toast with banana and raspberries.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
450
|
450
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 16 | 16 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 340 | 340 |
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