Wednesday, April 27, 2011

Paula Deen's Lean: Bananas Foster French Toast

Typically for breakfast, I am more of an eggs, turkey sausage, fruit and maybe an occasional oatmeal kind of gal. Pancakes, waffles and French toast look good, but they just aren't what I normally crave in the morning. Now this isn't ALL the time, but most of the time. I do have my moments. If it weren't for a recent recommendation from a Cookin' Lean reader, who knows how long it would have taken me to try this recipe out! I am so thankful Chelsea emailed me and asked that I try to "lean it out" because Paula Deen's recipe for Bananas Foster French Toast was incredible! I had seriously been missin' out on some breakfast goodness for way too long. As you can imagine, this started out as quite an indulgent dish. So much that the reason Chelsea asked me to tackle this recipe was because she just didn't know where to start. With all that butter, sugar and syrup, I can't say I blame her. It is easy to get lost in all that! So, I accepted the challenge, made some changes and created a lean variation to this breakfast dish that both your taste buds and waistlines will love. Rise n''s breakfast time!

Serves 5

  • 1/2 cup Egg Beaters
  • 1/2 cup FAT FREE half-and-half
  • 1 teaspoon ground cinnamon
  • 1 package Pillsbury REDUCED FAT Crescent Rolls; baked and halved
  • 2 tablespoons dark corn syrup
  • 2 tablespoons firmly packed brown sugar
  • 3/4 cup LITE or SUGAR FREE maple syrup
  • 1/4 cup chopped pecans
  • 2 ripe bananas; sliced
  • 1 teaspoon rum extract
  • FAT FREE cooking spray

In a shallow dish, whisk together Egg Beaters, half-and-half, and cinnamon. Warm a large skillet over medium-high heat and spray with FAT FREE cooking spray. Dip 4 crescent halves in egg mixture to coat both sides. Using a fork, remove crescents from egg mixture, letting excess mixture drip off. Place crescent halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining crescent halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana slices and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.


I will use my husband's reaction to help describe how this turned out. He said, "Wow! This is awesome. It's restaurant quality; a signature dish." At that point I was both flattered and confused. Was I on a reality cooking show on Food Network? After all those shows I have us watching, he is starting to sound a little bit like Bobby Flay and the gang.

So we have concluded that the taste was amazing. What about the nutritional slim-down? See for yourself!

NUTRITION FACTS (per serving):

BEFORE (2 croissant halves & syrup mixture): 935.88 calories;  49.58g fat;  117.15g carbohydrate;  12.16g protein;  6.36g fiber

AFTER (3 crescent halves & syrup mixture): 348 calories;  10.89g fat;  59.07g carbohydrate;  7.34g protein;  2.52g fiber

SAVES: 587.88 calories;  38.69g fat;  58.08g carbohydrate

A big thanks again to Chelsea for recommending this recipe. Lady, once you try it out, please let us know what you think. Remember, I love making these recipes for my family AND for YOU! If you have a request, just send it my way.



  1. My husband would love your French Toast too. Nice job, making it lean.


  2. you just combined my two favorite things- bananas foster and my weakness- french toast. your a hero in my book!



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