Pear-Almond Butter Stuffed French Toast Recipe
Spread 1 teaspoon almond butter onto each slice of bread. Top the almond butter on 3 of the slices with 1/3 of the sliced pear. Top each of the pear-topped slices with the remaining 3 almond-buttered slices, almond butter facing the pear mixture. Press down very firmly to seal the two halves together.
Whisk together eggs, milk, banana, ginger, lemon zest and vanilla. Pour into a deep plate. Dip both sides of each pear-almond butter sandwich into the egg mixture, allowing the egg to soak in on each side.
Heat butter in a large skillet over medium heat. Cook the egg-soaked sandwiches until they're golden and the bread is firm, about 2 to 2 1/2 minutes on each side. Cut each into quarters.
Stir maple syrup into yogurt. Top each serving (3 quarters) of French toast with 2 tablespoons of yogurt mixture and additional maple syrup to taste.