Healthy stuffed French toast features a banana and almond butter filling between two slices of whole grain bread. 

We are big french toast fans in our house. I love the ease of my overnight french toast bake but when I’m feeling something fancy, I like to whip up this stuffed french toast! Traditional stuffed french toast (ahem, IHOP stuffed french toast can have up to 1450 calories per serving… 1450!) but this version is much healthier and less than 200 calories a serving, low in sugar and loaded with healthy fats and protein. Not too shabby!

We typically reserve this recipe for special occasions (like birthdays or Valentine’s day) but I’m now realizing how simple this recipe is… and that we need to make this more regularly! This is a filling breakfast on it’s own but you could serve with a breakfast meat (or tempeh bacon) and fruit for a complete meal.

Does the Type of Bread Matter?

There seems to be a big debate on the internet about the best bread to use for french toast. Some argue brioche is the best, others say you can use any type of bread you please. I’m definitely in the latter camp – I’ve never had a bad piece of french toast and truly believe it’s personal preference! Like thick, fluffy french toast? Use that kind of bread. Prefer thinner, nutty french toast? Buy that! I used whole grain bread for this recipe but use any type of bread you have on hand!

Ingredients in Healthy Stuffed French Toast

• bread – I like to use whole grain bread but like I said above, you can use any type of bread you’d like!
• banana
• nut butter – I used almond butter but any nut or seed butter would work in this recipe!
• Almond Breeze unsweetened vanilla almond milk
• eggs
• vanilla extract
• cinnamon and sea salt
• toppings – I like to serve this with maple syrup and fresh strawberries.

Stuffed French Toast Recipe

Start by taking your bread slices and creating almond butter and banana sandwiched. I like to spread about 1 Tablespoon of almond butter and a few banana slices on each sandwich.

In a small bowl, whisk together the almond milk, eggs, vanilla, cinnamon and salt. Pour the egg mixture in a shallow pan or baking dish. One at a time, soak the sandwiches on both sides until the bread is nice and moist – about 10 seconds on each side. Place soaked sandwiches in a pre-heated skillet that has been coated with coconut oil. Cook for about 4-5 minutes per side, until both sides are golden brown. Top with fresh berries and maple syrup (or your desired toppings) and serve!

Make French Toast Ahead of Time

This recipe makes four servings so if you aren’t cooking for that many in your home, know this recipe is just as delicious (if not better!) as leftovers. Store in an airtight container in the fridge and then reheat a slice in the toaster oven when you’re ready to enjoy! I loved the way it tasted after being toasted because of the crispy edges.

If you try this healthy stuffed french toast be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers who are thinking about making the recipe.

Healthy Stuffed French Toast with Almond Butter & Banana

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• Author: Brittany Mullins
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 servings

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Description

A stuffed French toast recipe you can feel good about indulging in. It’s not only delicious, but healthy too!

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Ingredients

• 4 slices of whole grain bread (gluten-free, if necessary)
• 1/2 banana, thinly sliced
• 2 Tablespoons almond butter
• ¼ cup Almond Breeze unsweetened vanilla almond milk
• 2 eggs
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• ⅛ teaspoon sea salt
• coconut oil, for pan
• maple syrup and fresh berries, for topping

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Instructions

1. Take your four slices of bread and create two almond butter and banana sandwiches. Each sandwich should have 1 Tablespoon of almond butter and a few banana slices.
2. Whisk together almond milk, eggs, vanilla, cinnamon and salt and pour in a container large enough to soak the sandwiches. One at a time, soak sandwiches on both sides until they are nice and moist — about 10 seconds on each side.
3. Pre-heat a non stick skillet on medium-high heat. Coat with coconut oil to prevent toast from sticking.
4. Place sandwich in pan and cook for 4-5 minutes on until the bottom side is golden brown. Flip sandwich, press on sandwich with your spatula and cook for another 4-5 minutes. Remove from pan and repeat the process with the second sandwich.
5. Cut each sandwich in half diagonally to make 4 servings. Serve with fresh berries and a drizzle of maple syrup.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 195
• Sugar: 2g
• Fat: 9g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 9g