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Jean's French Toast
Servings = 2 | Serving size =2 slices bread
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
Leftover French Toast is not very good. This batter doesn’t keep well.
| 6 Tbsp | egg substitute |
| 2 tsp | Splenda |
| 6 Tbsp | 2% milk |
| 1/4 tsp | ground nutmeg |
| 1/2 tsp | pure vanilla extract |
| 1/8 tsp | salt |
| 4 | 1 ounce slices sourdough bread |
| 2 tsp | (per serving) Take Control Light Spread |
| 1 Tbsp | pure maple syrup (per serving) |
Place the egg substitute, Splenda, milk, ground nutmeg, vanilla and salt in a large mixing bowl. Whisk until well blended.
Heat a non-stick griddle over medium-high heat. When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter. Gently dunk and turn the bread until it is well coated and slightly soaked.
Place the 4 slices of soaked bread on the griddle and cook for about 3 – 4 minutes. Turn and cook on the other side.
Cook, turning occasionally, until both sides are golden brown. Depending on your stove or griddle you may need to reduce the heat slightly.
Remove and top with one teaspoon of Promise Buttery Spread Light on each piece of toast and serve one tablespoon of pure maple syrup for every two slices of French toast.
Nutrition Facts
Serving size: 2 slices French Toast, 2 tsp. Promise Buttery Spread Light, 1 Tbsp. pure maple syrup | Servings 2
Calories 346 | Calories from Fat 65
Amount Per Serving (% Daily Value)
Total Fat 7g (11%) | Saturated Fat 2g (11%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 4 mg (1 %) | Sodium 721 mg (30 %)
Total Carbohydrates 55g (18%) | Sugars 19g
Dietary Fiber 2g (6%) | Protein 15g
Vitamin A 15% | Vitamin C 0 % | Calcium 12% | Iron 20%
Vitamin K 4 mcg | Potassium 355 mg | Magnesium 31 mg
"The menu said, 'Breakfast served any time'. So I ordered French Toast during the Renaissance."
-Steven Wright, Comedian
The refrigerator light goes on...
This French Toast is based on an old recipe of a friend’s mother. It was talked about with such reverence that I was unsure about even cooking it. But I did.
I exchanged egg substitute for eggs and used 2% milk instead of whole milk. I also used Splenda instead of sugar. I didn’t tell my friend of the changes and she didn’t know when I served it to her.
The amazing thing about this recipe is the nutmeg. Most French Toast recipes use cinnamon, but the ground nutmeg creates a much more elegant flavor.