Cornflake Crusted Banana Stuffed French Toast

1 cup cornflake crumbs
1 tablespoon toasted sliced almonds
1/2 cup egg whites (or egg substitute)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
4 slices cinnamon-raisin bread
1/4 cup mashed banana
Strawberries and blueberries (optional)

Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.

Recipe courtesy, republished through Self Magazine.