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4
10 minutes
15 minutes
For the French Toast
4 large eggs
1 cup milk
½ cup Chobani Caramel Creamer
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp granulated sugar
2 tbsp butter
For the Banana Nut Topping
½ cup brown sugar
½ cup chopped walnuts
2 bananas, sliced
Powdered sugar, for garnish
Maple syrup, optional
In a large bowl, whisk together the eggs, milk, Chobani Caramel Creamer, vanilla extract, cinnamon, and sugar until smooth.
Dip each slice of bread into the egg mixture, coating both sides and allowing any excess to drip off.
Melt 2 tablespoons of butter on the griddle. Cook the bread for 3–4 minutes per side, or until golden brown and cooked through.
On another area of the griddle, melt the remaining 3 tablespoons of butter. Stir in the brown sugar until dissolved.
Add the walnuts and banana slices. Cook for 2–3 minutes, stirring gently, until the bananas soften and the mixture becomes warm and syrupy.
Transfer the French toast to a serving platter and cut each slice in half, if desired. Stack the pieces for serving.
Spoon the warm banana nut topping over the French toast.
Dust with powdered sugar and drizzle with maple syrup, if desired. Serve immediately.
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