Healthy French Toast
Ruth Ann Vokac
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- 1/2 tsp
- vegetable oil
- eggs or 1/2 cup egg substitute
- 1/4 c
- fat-free milk
- 1/4 tsp
- pumpkin pie spices
- 1 tsp
- pure vanilla extract
- 2 pkg
- sweetener of your choice or 2 teaspoons of sugar of your choice
- 4 slice
- good quality, high fiber bread, whole grain preferred
- 1 c
- frozen blueberries or canned pineapple tidbits
- 1/2 tsp
- pumpkin pie spice
- 2 pkg
- sweetener or 1-2 teaspoons of sugar of your choice
SAUCE FOR FRENCH TOAST
1If using eggs, add them to a flat-bottomed container large enough to hold 1 piece of the bread you are using. Beat eggs very well.
Or add the egg substitute to the dish.
2Add all the other French toast (not sauce) ingredients. Mix everything well.
3Heat griddle on medium heat. Add oil and spread over hot griddle with a silicone pastry brush.
4Dip 1 piece of bread into egg mixture, turn bread over, and with a fork, transfer it to prepared, heated griddle. Continue dipping bread and filling the griddle. Let pieces of bread cook until the first side is golden brown. Turn and cook second side. Remove to a wire rack. Cook bread pieces until all the egg mixture is used up. HINT: Don't disturb dipped bread on the griddle until the egg mixture has had a chance to cook.
5Combine fruit, sweetener/sugar, and pumpkin pie spice into a microwave-safe bowl. Cover and microwave until bubbly, 1-2 minutes depending on fruit type.
6Serve warm French toast with warmed fruit.
7Both the French toast and fruit mixture freeze well separately. Let French toast cool and put in a plastic zipped bag. When ready to use, put a piece of French toast in a toaster. Warm frozen fruit in microwave-safe container. Make enough for several breakfasts!