Crunchy Stuffed French Toast


  • 3 eggs
  • 1 cup fat-free milk
  • 1-1/2 tsp. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 2 cups Great Grains Banana Nut Crunch
  • 8 slices challah bread, 1/2 inch thick
  • 2 oz. bittersweet baking chocolate, finely chopped
  • 1 large banana, sliced
  • 2 cups sliced strawberries


  1. Preheat oven to 350°F.
  2. Beat eggs, milk, sugar, vanilla and salt in large shallow dish with wire whisk until well blended; set aside. Place cereal in resealable plastic bag; seal bag. Crush cereal with rolling pin. Dip both sides of the bread slices in egg mixture; place on clean work surface. Sprinkle evenly with chocolate; top with bananas. Dip both sides of remaining 4 bread slices in remaining egg mixture; place over bananas to make four sandwiches. Press together gently. Coat both sides of sandwiches with cereal crumbs; press crumbs firmly into sandwiches to secure.
  3. Place on baking sheet.
  4. Bake 20 to 25 min. or until lightly browned. Cut diagonally in half. Serve with the strawberries.
Great Grains stuffed french toast recipe
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