After a busy week of green smoothies and oatmeal, nothing says “Happy Weekend!” like a leisurely French toast breakfast with my husband and our little guy. Of course, you know I can’t make French toast without putting a healthy spin on the dish.
Creating A Healthier French Toast Recipe:
Nutritious Bread: After losing close to 60 pounds this past year, it didn’t take long for me to figure out that refined carbs go straight to my hips. My solution? We used leftover Blueberry Oatmeal Bread which was already packed with wheat germ, berries, wheat flour and yogurt.
Trick the Brain: Cinnamon, nutmeg, cloves, vanilla and other low calorie flavorings actually trick the brain into thinking you’re eating something sweet. By using these ingredients, you can get away with using less sugar or maple syrup.
Protein and Fiber: A typical restaurant version of French toast is loaded in white bread, butter and syrup. This sugar bomb will send your blood sugar sky rocketing only to crash an hour later. My recipe packs over 17 grams of protein and 6 grams of fiber per serving which will keep you full until lunch.
Your fork is waiting.
- Serves: 8
- Serving size: 2 slices
- Calories: 448
- Fat: 15.5 g
- Saturated fat: 1.7 g
- Unsaturated fat: 13.8 g
- Trans fat: 0
- Carbohydrates: 60.6 g
- Sugar: 28.4 g
- Sodium: 522 mg
- Fiber: 6.5 g
- Protein: 17.5 g
- Cholesterol: 142 mg
- 8 slices Blueberry Oatmeal Bread (or bread of choice)
- ½ cup fat free milk
- 2 eggs plus 2 egg whites
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pure maple syrup – optional
- In a deep dish (I like to use a pie pan), whisk together milk, eggs, egg whites, vanilla and cinnamon. Soak bread in mixture working in batches.
- Heat griddle or frying pan over medium-high heat and spray with non-stick spray.
- Add first round of egg-soaked blueberry bread to the pan and let sit 3-4 minutes.
- Flip bread once the first side is browned and cook for another 3-4 minutes or until browned.
- Continue working in batches until all 8 slices are cooked being careful not to overcrowd the pan.
- Serve with maple syrup.