Multigrain French Toast

Those pancake houses serve the best-tasting French toast, cooked in loads of oil and smothered with butter and maple syrup. Not exactly healthy or lowfat, though. My version of French toast is delicious and healthy. Using an egg substitute saves fat, calories and excess cholesterol.

 

 

 

 

 

 

 

 

RECIPE INSTRUCTIONS
1. Combine the eggs, milk, cinnamon and vanilla until mixed. Dip each piece of bread into this mixture 1 slice at a time, on both sides, until the bread feels saturated. Do not over-dip or the bread will fall apart.

2. In a large nonstick skillet sprayed with vegetable spray, cook 2 pieces at a time for about 5 minutes until each side is browned.

3. Serve with maple syrup and garnish with icing sugar and sliced strawberries.

INGREDIENTS
4 slices multigrain bread
1/2 cup egg substitute or 2 large eggs
3 egg whites
2/3 cup lower-fat milk
1 tsp cinnamon
1 tsp pure vanilla extract
1 Tbsp sifted icing sugar
sliced strawberries

NOTES
Nutritional Analysis per Serving

Calories 107
Protein 6.3 g
Fat 1.3 g
Saturated Fat 0.4 g
Carbohydrates 16 g
Cholesterol 3.8 mg
Sodium 160 mg
Fiber 2.4 g

Cook Time: 5 minutes

Serves 4

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
LinkedIn