Lunch: I'm Stuffed French Toast Recipe

This recipe includes superfoods such as:

Cinnamon

Health benefits of I'm Stuffed French Toast Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 medium ripe bananas, sliced
2 tablespoons brown sugar
1 teaspoon banana or vanilla extract
1 package (8 ounces) reduced-fat cream cheese
8 slices oat bread (1/2 inch thick)
2 large eggs
2/3 cup evaporated milk
1-1/4 teaspoons ground cinnamon
1-1/4 teaspoons vanilla extract
1 tablespoon butter
1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries, thawed
1/2 cup fresh blueberries or frozen unsweetened blueberries
1 tablespoon sugar
Confectioners' sugar

Instructions

In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add banana mixture; beat well. Spread on four slices of bread; top with remaining bread.
In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.
In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.
Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with confectioners' sugar.

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