3 medium bananas, peeled and sliced, divided
6 slices reduced-calorie whole-grain bread, sliced in half diagonally
4 large eggs
2 large egg whites
1 cup almond milk
2 tablespoons firmly packed light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
2 tablespoons chopped walnuts (optional)
2 tablespoons pure maple syrup
Coat a baking dish with cooking spray. Spread slices from 2 bananas evenly in the bottom; layer the bread on top, overlapping as necessary.
Arrange the remaining bananas on top of the bread.
Whisk together the eggs, egg whites, milk, brown sugar, vanilla and cinnamon in a medium bowl.
Pour the egg mixture over the bread, covering it and pushing the slices down so they are coated.
Cover and refrigerate for at least 1 hour or up to 1 day.
Preheat oven to 350°F.
Sprinkle the French toast dish with pecans, if desired. Bake, uncovered, for 30 minutes, or until puffed and light golden brown. Cool 5 minutes before serving. Drizzle each serving with 1 teaspoon maple syrup.