Serves 4


  • 6 slices whole grain bread
  • 6 tsp. creamy almond butter
  • 2 medium pears, thinly sliced
  • 2 eggs
  • 1/2 cup 1-percent or soy milk
  • 1/2 very ripe large banana, mashed smooth
  • 1 tsp. powdered ginger
  • 1 Tbsp. lemon zest
  • 1/2 tsp. vanilla extract
  • 3 tsp. butter
  • 1/2 cup nonfat plain Greek yogurt
  • 2 Tbsp. maple syrup


    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.

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