Banana-Stuffed Cinnamon French Toast

Makes 4 servings

Prep time: 20 minutes

Cook time: 5 minutes

Filling:

• 1 ripe banana, thinly sliced
• 2 tablespoons Neufchatel cheese
• 1 tablespoon confectioners' sugar
• 1 teaspoon grated lemon zest
• 2 pinches ground nutmeg
  

French Toast:

• 8 thin slices whole wheat cinnamon-raisin bread
• 1 cup milk
• 1 egg
• 1 egg white
• 3/4 teaspoon vanilla extract
• Confectioners' sugar, for dusting
• 1/4 cup pancake syrup

To make the filling: Mash 2 rounded tablespoons banana slices in a small bowl with the back of a spoon. (You should have about 2 tablespoons mashed.) Stir in the Neufchatel, sugar, lemon zest, and nutmeg until smooth.

To make French toast: Spread 4 slices of the bread with the banana filling, divided evenly. Top with the remaining banana slices and bread slices to make 4 sandwiches. Whisk together the milk, egg, egg white, and vanilla in a shallow dish or pie plate until blended. Dip the sandwhiches into the egg mixture, turning them over with a spatula to coat both sides.

Meanwhile, heat a large nonstick frying pan or griddle over medium-low heat and coat with cooking spray. Add the sandwiches and cook for 4 to 5 minutes, or until golden brown on both sides, turning with a spatula half way through the cooking. (To keep warm, place the French toast sandwiches on a baking sheet in a preheated 250 degrees F oven.) Dust with confectioners' sugar. Drizzle with pancake syrup and serve hot.