Cinnamon French Toast
Source of Recipe
"Healthy Meals In Minutes," 1994
Cinnamon French Toast
Serves 4
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 French or Italian bread
Cinnamon sugar and reduced-calorie maple syrup (optional)
In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.
Preheat the oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish.
Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.
Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed Spray skillet with vegetable cooking spray as needed.
Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately.
Variation:
For puffy French toast, preprpare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and refrigerate overnight. Cook and serve as directed.
Cook's Tips:
Any type of bread works well in this recipe. Experiment with slices of cinnamon-raising bread or whole-wheat bread. Try all-fruit preserves as a topping.
A wire whisk is good for blending mixtures that need to be smooth or whipped. Use a bowl that is sufficiently large enough for the whisk to move freely.
Per serving: calories 175 (18% from fat); carbohydrates 8g; protein 9g; sodium 350mg; fat 4g; cholesterol 53mg
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