Nutella-Stuffed French Toast
Nutella
4 slices brioche bread,
at least 2 inches thick
(or cinnamon, cinnamon
raisin or egg bread)
½ cup Nutella
hazelnut spread
2 large eggs
1 cup 1% milk
½ teaspoon vanilla extract
2-3 tablespoons
vegetable oil
1 cup fresh berries
Preheat oven to 375°F.
Cut a slit in the side of each bread slice to make a
pocket. Pipe or spoon 2 tablespoons Nutella into
the center of each bread slice.
In a bowl, whisk eggs until smooth, then whisk
in milk and vanilla.
Pour the egg batter into a shallow dish. Lay a
filled slice of bread in the batter and let soak.
Turn and repeat. The bread should be slightly
wet but not soggy or falling apart.
Meanwhile, heat oil in a nonstick skillet over
medium heat. Place the batter-soaked bread in
the hot skillet and cook for 1½ minutes on each
side, turning once, until golden brown.
Transfer to a sheet pan and bake for 5-6 minutes,
or until heated through.
To serve, top each piece of stuffed French toast
with ¼ cup fresh berries. Makes 4 servings.
Banana Walnut Pancakes
Splenda
2 tablespoons Splenda
No Calorie Sweetener,
granulated
1⁄₃ cup reduced-fat milk
1 large egg
1 cup pancake or
baking mix
½ banana, mashed
¼ cup walnuts,
finely chopped
Cooking spray
In a bowl, mix Splenda, milk, egg, pancake mix,
banana and walnuts until blended.
Spray a skillet with cooking spray and heat over
medium heat.
Pour ¼ cup of batter per pancake into the pan.
Cook until the pancake surface begins to bubble.
Flip and cook until done, about 2-4 minutes.
Makes 4 servings ( 8 pancakes).
