I love brunch. I especially love brunches involving French toast. So, when this past Sunday rolled around, I decided to make a healthy French toast brunch for my friends and dad (or at least as healthy as you can be involving French toast). I swapped out the normal bread for Multi-Grain + Omega 3 bread, the cream and milk for almond milk and a dash of soy creamer, and multiple whole eggs for an egg and lots of egg whites. In the end, you couldn’t tell the difference. And it was super quick and easy!
BEST FOR- brunches, lazy Sundays, friends, and lonely poached eggs
MUSICAL PAIRING- “All I Need” by Ethan Tucker
INGREDIENTS
{serves 4}
10 pieces of (healthy) toast
1 whole egg
2 additional egg whites
¼ tsp. vanilla extract
½ cup almond milk
¼ cup soy creamer
½ tsp. cinnamon
Olive oil
Salt + pepper
Maple syrup (optional)
Fruit (optional)
Powdered sugar (optional)
DIRECTIONS
Preheat oven to 200F. Prepare a baking sheet covered in parchment paper. You will use this to place finished French toast on from the griddle so that it stays warm while the rest cooks.
In a shallow dish or pie plate, beat eggs, egg whites, milk, creamer, vanilla extract, and cinnamon together with a whisk until well blended. You need to use a shallow dish because you will be dunking your toast in this and don’t want the toast to sink.
Warm olive oil in a large frying pan or griddle on your stove. Simply gently coat the pan.
Dip the bread in the egg mixture. Make sure to coat both sides well. Then place on griddle. Depending on how crispy you like your French toast, leave each side on the griddle for 2-4 minutes. Then flip. You can be the judge based on where you like your toast on the spectrum from golden brown to dark and crispy. Once you’re satisfied, transfer the toast onto your baking sheet and put it in the oven. Continue the process until you’ve used all your toast!
Top with whatever you like– maple syrup, powdered sugar, strawberries, bananas, blueberries, poached eggs, etc. Enjoy!
The Carmel Kama'aina 