Fluffy Vanilla Cinnamon French Toast with Bananas & Almonds
12 large California Fresh Eggs
2 cups lowfat milk
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
24 slices sourdough French bread (3/4-1" thick)
Margarine
12 large bananas
Powdered sugar
1/2 cup almonds -- finely chopped
Whisk together eggs, milk, vanilla and cinnamon until light and frothy. Dip
bread slices in egg mixture and place on greased baking pan. Pour any
leftover mixture over bread slices; cover and refrigerate overnight.
Next day, sauté bread in margarine on griddle until light brown and crispy.
Slice bananas over top, sprinkle with powdered sugar and garnish with
chopped almonds.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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