Thursday, January 26, 2012

Fabulous French Toast


It's always a good day when you know brinner is for dinner! My personal favorite for breakfast and brinner is Eggs Benedict. Mmm... a warm, toasted english muffin, topped with a poached egg and a runny yolk smothered in hollandaise sauce. This fantastic dish has now been put on the top shelf only to be taken down every once in awhile. That's ok though because we are working our way down the caloric ladder to a better, healthier life style. So, our first notch down the scale for breakfast was figuring out how to make a healthier French Toast. As I continue to post recipes, you will see that there are just some things I won't budge on while making a dish even healthier. I do try and combat these choices by eating more moderate portions. I will, however, post the healthier alternatives to each recipe so you can choose how you would prefer to make it!

Fabulous French Toast
Serves 2 people


Note: That is turkey bacon!

2 pieces of French bread or whole wheat bread
3 eggs or 3/4 cup egg substitute
3/4 cup skim milk or low fat milk
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Powder sugar
Maple Syrup

1.      Heat a medium size skillet or cast iron on medium-low. Lightly grease.
2.      For bread not pre-cut, slice about 3/4 inch thick.
3.      In a bowl, mix together eggs, milk, vanilla extract and cinnamon.
4.      Pour mixture into a baking or pie dish. Lay the bread in the mixture and allow time for the mixture to soak into the bread. I puncture the bread with a fork to try and speed up the process. After a few minutes, flip bread and allow a few more minutes for the bread to soak.
5.      Depending on how firm you like your toast to be, cook each side of the bread for 3-5 minutes.
6.      Top with a little bit of maple syrup and powdered sugar!

For an orange flavor French Toast, use triple sec and orange zest in place of the vanilla extract and cinnamon!

FYI: Egg to Liquid Egg Substitute Conversion:
  • 1 egg = 1/4 cup egg substitute
  • 2 eggs = 1/2 cup egg substitute
  • 4 eggs = 1 cup egg substitute
  • 8 eggs = 1 pint carton egg substitute 

Enjoy!

1 comment:

Cinthya said...

Yum. That looks like what I'll be making tomorrow morning.