When I think of french toast, I think of one of my dear college roommates. She would randomly whip up a batch of french toast for us all to share for breakfast from time to time. The first time she made it for us was the first time I watched anyone make french toast, and I couldn’t believe how simple it was! Previously I always assumed it was a labor intensive task, but she inspired me to make it more often. I actually prefer it to pancakes or other typical breakfast items because it seems to be more filling, specifically due to the protein in this version of the classic.
Who said french toast needs to result in a heavy meal? I used mostly egg whites to increase the protein and used light bread to keep this dish lighter. You can certainly use whatever kind of bread you have on hand!
I love topping this off with fresh berries or some of my homemade crock pot apple butter. It is so much better (and lighter!) than maple syrup!
One last thing–a neat trick I have is to preheat the oven to 250F so you can keep the first few slices of french toast warm while the second round is cooking. This is really important if you are cooking for a large crowd because you can ensure all the french toast is warm when you serve it!
Egg White French Toast (Serves 3)
Ingredients:
- 6 slices Light bread (I used Sara Lee 45 calorie bread)
- 1 egg
- 2 egg whites
- 1/3 cup skim milk
- 1 tsp vanilla
- 1/4-1/2 tsp cinnamon
- 1/4 tsp nutmeg
1. Pre-heat oven to 250F. Heat a large skillet/ non-stick pan over medium heat. In a shallow dish or large bowl, combine all of the ingredients except the bread. Coat all slices in the mixture.
2. Add bread to the heated pan. Cook until both sides are golden, about 4-5 minutes per side. Remove from pan and keep warm in the oven. Repeat with remaining slices of bread. Enjoy!
Servings: 3. Nutritional information per 2 slices of french toast: Calories: 142 Carbs: 21g Fat: 2g Protein: 13 Sugar: 2g Fiber: 5g WW PointsPlus: 4
Recipe adapted from: http://theskinnyconfidential.com/2012/03/13/egg-white-french-toast/
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