Time 16m Yield 1 Number Of Ingredients 7 Steps:
Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish. Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides. Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.
Yield 8 servings Number Of Ingredients 14 Steps:
Preheat oven to 350˚F (180˚C). Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas. In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk. Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid. Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze. Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven). Serve with powdered sugar on top. Enjoy!
Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375˚F (190˚C). On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces. In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon. Add the bread to the egg mixture and stir until evenly coated. Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes. Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat. Pour the bread mixture over sauce into skillet and spread evenly. Bake for 30 minutes, until golden and crispy. Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve. Enjoy!
Time 35m Yield 4-6 pieces of toast, 2-3 serving(s) Number Of Ingredients 10 Steps:
Preheat a greased griddle or frying pan (not too hot or they will burn before they cook). Puree (in a food processor, blender, or smoothie maker) the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated. Sift the next 3 ingredients (flour through cinnamon) in a small bowl. Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps. NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast). Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don’t worry if the toast tears, just stick it back together on the frying pan). Cook each side just over a minute, or until browned to your desired colour. Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!
Time 10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a shallow bowl, combine egg beaters, milk, cinnamon, and vanilla. Dip the pieces of bread in the egg mixture, then place them in a nonstick skillet over medium heat. Brown on each side. Serve with light butter and syrup.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked. Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides
