Baked French Toast


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What can you do with bread, bananas, and eggs that will feed your relatives and free you up? This version of French toast is the answer. By baking the French toast instead of using an oily fry pan, and by using whole wheat bread, egg whites, skim milk and layering in bananas, this recipe gets a tasty boost of nutrition.

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  • Egg Mixture:
  • 5 eggs
  • 5 egg whites
  • 2/3 C. skim milk
  • 1/3 C. orange juice
  • 1 Tbs. cinnamon
  • 1 Tbs. vanilla
  • 1 loaf whole wheat French bread, sliced
  • Fillings:
  • 2 large bananas, sliced
  • 2 tsp. light margarine
  • 3 Tbs. dark brown sugar
  • 3 handfuls crushed pecans or walnuts


Coat a 9x13-inch pan with canola oil spray. Beat all the egg mixture ingredients with whisk until blended. Prepare the pecan filling by blending the margarine, brown sugar and pecans using a pastry cutter. Dip the loaf slices into the egg mixture and layer on the bottom of the pan. Sprinkle of the brown sugar mixture over the slices and then form a layer of bananas over the slices. Dip the remaining bread slices into the egg mixture and place them on as the last layer. Pour any extra egg mixture over the top of the bread slices. Sprinkle the remaining pecan brown sugar filling on top. Bake covered at 375 degrees for 30 minutes and uncovered for 8 minutes. Serve bottom-side up with warm syrup. 

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