Cornflake Crusted Banana Stuffed French Toast 

by Chef Dale Van Sky, Red Mountain Resort in St. George, Utah

Chef Dale Van Sky's healthful version of the classic cuts out butter and adds fruit for a sweet, crunchy start to the morning (or afternoon, if that's more your style).

This recipe says nothing about maple syrup, but a little bit never hurts French toast.  A side of yogurt and honey sounds splendid, too.   Yield: Serves 2

Ingredients

1 cup cornflake crumbs

1 tablespoon toasted sliced almonds

1/2 cup egg whites (or egg substitute)

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

4 slices cinnamon-raisin bread

1/4 cup mashed banana

Strawberries and blueberries (optional)

Preparation

Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired

From Epicurious:  http://www.epicurious.com/recipes/food/printerfriendly/Cornflake-Crusted-Banana-Stuffed-French-Toast-365849