Banana French Toast with Blueberry Topping
Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minForget standing over a griddle flipping slices one at a time. This French toast bakes on a sheet pan.
The custard is blended smooth with banana, egg whites, skim milk, and nutmeg, so every slice of whole wheat bread soaks up that banana flavor before hitting the oven. No yolks, no butter, no heavy cream.
The real star is the blueberry topping: fresh or frozen berries simmered with honey, cinnamon, and a touch of cornstarch until thick and glossy. Spoon it over the golden toast straight from the oven.
Pro Tips
- Pour any leftover custard over the bread slices in the pan so nothing goes to waste
- Flip the slices halfway through baking for even browning on both sides
- Fresh or frozen blueberries both work for the sauce. No need to thaw frozen berries first
- This recipe scales easily. Double everything and use two sheet pans for a crowd
Ingredients
Directions
Heat oven to 425℉ (220℃).
Spray 15×10×1 inch baking pan with cooking spray.
In blender container or food processor bowl with metal blade, combine milk, banana, egg whites, and nutmeg.
Blend until smooth.
Pour into shallow bowl or pie pan.
Dip bread in egg mixture; place in sprayed pan.
Pour any remaining mixture over bread slices.
Bake for 12 minutes.
Turn and bake an additional 10 minutes or until golden brown.
Meanwhile, in small saucepan combine cornstarch, cinnamon, water and honey; blend well.
Stir in blueberries. Cook over medium heat until mixture boils and thickens, stirring constantly.
Serve over French Toast.
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