Diabetic Dish of the Week - Banana-Stuffed French Toast

I have a Diabetic Friendly Breakfast or Brunch Recipe for this week's Diabetic Dish of the Week, Banana-Stuffed French Toast. Cut the Calories, Fat, and Carbs from any recipe when you can!


Banana-Stuffed French Toast

Ingredients:

 Nonstick cooking spray
 2 eggs
 1/2 cup fat-free milk
 1/2 teaspoon vanilla
 1/8 teaspoon ground cinnamon
 4 1-inch-thick slices French bread
 2/3 cup thinly sliced banana
 Sifted powdered sugar, light pancake and waffle syrup product, or maple syrup (optional)


Directions:
 Preheat oven to 500 degrees F. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray. In a shallow bowl, combine eggs, milk, vanilla, and cinnamon. Beat with a wire whisk or rotary beater until well mixed. Set aside.
 Using a knife, cut a pocket in each bread slice, cutting horizontally from the top crust almost to, but not through, the bottom crust. Fill bread pockets with banana.
 Dip bread slices into egg mixture, coating both sides of each slice. Place on the prepared baking sheet. Bake for 10 to 12 minutes or until golden, turning once. If desired, sprinkle with powdered sugar or serve with syrup. Makes 4 slices.


Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 210 cal., 4 g total fat (1 g sat. fat), 107 mg chol., 352 mg sodium, 34 g carb. 2 g fiber, 9 g pro.