This is a great late breakfast idea- and a low fat version. Uses less egg yolk, and
french bread is lower in fat. Easy too – 20 minutes to table.
1 Large egg
2 egg whites
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8, 1 inch thick – diagonally cut slices of French or Italian bread
Pure Maple Syrup (not the fake corn syrup stuff)
In a shallow bowl, use a wire whisk to beat egg and egg whites until foamy.
Add milk, vanilla, cinnamon, and nutmeg. Set aside.
Preheat oven to 200 F.
Lightly spray a large non-stick skillet with cooking spray. Heat over medium heat.
Dip 4 of the slices into the egg mixture, turning to coat, and drain excess back into bowl.
Place bread slices in prepared skillet. Cook until golden brown – turning once, about 2 minutes per side.
Transfer cooked slices to a plate and keep warm in preheated oven.
Repeat with remaining slices.
Place 2 slices on each plate. Top with cinnamon sugar and maple syrup.
A mixture of sliced strawberries and bananas is good too!
Optional- Serve with cut up fresh fruit.
For puffy french toast, prepare egg mixture in a large shallow glass dish. Add bread slices, turning to coat. Cover and refrigerate overnight.
Many types of bread can be used, cinnamon-raisin, wheat, …