Cooking 101 BEEF COVER Yummy Lunches Fall 2018 booklet | Page 15

S T R A W B E R R Y B A N A N A
F R E N C H T O A S T
Fr e n c h t o a s t w i t h s t r a w b e r r i e s a n d b a n a n a ! W h a t m o r e c o u l d yo u a s k f o r ? T h i s i s a
beautiful and tasty way to get some fruit in the morning.
COOKING TIME
4 MIN
PREP TIME
S ERV I N G S
15 MIN
4
D I R E C T I O N S
1. In an 8-inch square dish, whisk together eggs, milk,
cinnamon, nutmeg, brown sugar, vanilla and salt.
I N G R E D I E N T S
4 eggs
1 cup (250 mL) milk
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) vanilla
pinch salt
8 slices whole wheat bread
3 tbsp (45 mL) canola oil, divided
1 cup (250 mL) sliced strawberries
1/2 cup (125 mL) sliced banana
2 tbsp (30 mL) maple syrup
2. Place 2 slices of bread in egg mixture and soak for
15 seconds per side. Heat 1 tbsp canola oil in a nonstick
skillet over medium-low heat. Fry bread slices
until golden brown, about 2 minutes per side. Adjust
the heat as needed to ensure even browning. Repeat
with remaining bread and egg mixture adding canola
oil as needed, 1 tbsp at a time.
3. Meanwhile in a medium sized bowl toss together
strawberries, banana and maple syrup. Spoon
strawberry mixture over 4 slices of cooked French toast
and top each sandwich with another piece of French
toast. Cut each sandwich into triangles and sprinkle
with powdered sugar. Enjoy with a side of fruit!
Tip: Get creative with your french toast sandwich
filling. Try some sliced apples, a fruit purée or a mixture
of berries.
Optional garnish:
sprinkling of
powdered sugar
N U T R I T I O N
N u t r i t i o n Fa c t s p e r 1 s e r v i n g ( 1 /4 o f r e c i p e ) : 4 5 3 c a l o r i e s | 1 8 g p r o t e i n | 1 9 g f a t | 5 5 g c a r b o h yd r a t e
| 6 g fibre | 25 g sugars | 465 mg sodium
Pa g e 1 3