Kelly Bryson Pearce: Saturday mornings are the best! Our family gets to sleep in, spend quality time together ... in our pajamas, and, best of all, we get to make and enjoy a delicious, hearty breakfast. Our favorite go-to meal is French toast with bananas and whipped cream. Mmm... Here's to the weekend!
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1 whole egg
4 egg whites
⅔ cup (160 mL) fat free milk
1 tablespoon (15 mL) vanilla
1 teaspoon (5 mL) ground cinnamon
¼ teaspoon (1.25 mL) freshly grated nutmeg
nonstick cooking spray
4 slices whole grain bread (I like to use Oroweat 12 grain bread)
½ cup (120 mL) heavy whipping cream
1 tablespoon (15 mL) sugar
1 teaspoon (5 mL) vanilla
2 bananas, sliced on a bias
pure maple syrup
Pour egg whites milk, vanilla, cinnamon, and nutmeg into a shallow bowl and whisk together.
Soak the slices of bread for 1 minute on each side.
Place a griddle over medium-high heat and spray the surface with nonstick cooking spray.
Place slices onto the heated griddle and cook for 1 to 2 minute on each side. Remove from heat and place in the oven to keep warm.
Repeat with remaining french toast.
For the whipped cream: Place the cream, vanilla and sugar into a mixing bowl and beat together with a hand mixer until stiff peaks form.
To assemble: Place two slices of french toast onto a plate and top with powdered sugar, syrup, bananas, and whipped cream. Serve.
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