Crunchy Banana-Stuffed French Toast

A large percentage of runners incorporate a "long run" into their weekly training schedule as they are associated with considerable physiological and psychological benefits. Long runs not only increase your aerobic base and improve your running economy, but also serve as great confidence boosters when they go well. As a cross country runner, I have become very familiar with the concept of a long run. Along with my teammates, I have also become very familiar with what we Nashville locals affectionately call "the 11.2." The 11.2 is the 11.2-mile Main Drive of Percy Warner Park and has been featured in "Runner's World." Amidst elevation gains and losses of over 1,500 feet and grades of up to 10-12%, we twist, turn, and climb our way through the scenic route a couple of Saturdays throughout the season. In celebration of our first 11.2 completion of the 2011 season, I decided to make a breakfast recipe as a long run is simply incomplete without a refuel breakfast. Ideally, a post-long run breakfast should be high in carbohydrates in order to replenish the depleted glycogen stores and consumed within 1-2 hours after the run. Crunchy banana-stuffed french toast, made with whole wheat bread, bananas, and peanut butter, is an excellent source of carbohydrates and protein and makes for a great and filling team breakfast. With the exception of eggs, butter, and bread, the ingredients for this recipe may be purchased in any of the markets. Eggs, butter, and bread may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, one serving of crunchy banana-stuffed french toast with syrup and butter costs $1.06. This cost does not include the cost of cooking spray or salt. 

Crunchy Banana-Stuffed French Toast
Yield: 10 slices (5 servings) with 1 tablespoon syrup and 1 teaspoon butter.
Total Cost: $5.30 (does not include cost of cooking spray and salt)

• 2 cups Cinnamon Toast Crunch cereal, crushed
• 2 eggs
• 1/4 cup orange juice
• 1/2 cup milk
  
• 1/4 teaspoon salt
• 10 slices whole wheat bread
• 1/4 cup creamy peanut butter
• 1 1/2 bananas, peeled and sliced 1/4-inch thick
• cooking spray
• butter (optional)
• syrup (optional)

 

Preheat oven to 350 degrees. Place cereal in plastic bag and seal tightly. Crush cereal. Transfer crushed cereal to plate and set aside. In medium bowl, beat eggs, orange juice, milk and salt until well blended. 

 

Lay out slices of bread. Spread a thin layer of peanut butter on one side of each slice. Cut bananas into 1/4-inch slices and arrange in a single layer on five of the slices. Top with remaining five slices of bread, peanut butter side down, to form sandwiches. Press down slightly on edges. 

 Dip sandwich into egg mixture, thoroughly coating both sides. Coat sandwich with cereal and place on cookie sheet that has been sprayed with cooking spray. Repeat above procedure with remaining sandwiches. Bake in oven, turning once, for 12 minutes or until golden brown on both sides.

Remove sandwiches from oven and cut in half (diagonally). Serve warm, with butter and syrup (optional).

Reviews
"It should be called "best toast" instead of french toast." 
"Awesome. The crunchy coating really adds to it."