This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"The menu said, 'Breakfast served any time'. So I ordered French Toast during the Renaissance."
-Steven Wright, Comedian
This French Toast is based on an old recipe of a friendís 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 didnít tell my friend of the changes and she didnít 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.
There are a number of egg substitute products in the grocery store. They are made mostly with egg whites but contain small amounts of thickener. They're great for cooking scrambled eggs and omelets, and, in some cases, they can be used in baking. The main drawback is that substitute eggs are more expensive than regular eggs.
One quarter of a cup of most substitute egg products is equal to one egg. They usually have no fat and no cholesterol. There is a small amount (1 gram) of carbohydrate. There are 6 grams of protein, which is where most of the 30 calories per serving comes from.
1/4 cup egg substitute = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 6g protein, 1g carbohydrates, 115mg sodium, 0mg cholesterol
Servings = 2 | Serving size =2 slices bread
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
Leftover French Toast is not very good. This batter doesnít keep well.
|6 Tbsp||egg substitute|
|2 tsp||Splenda or stevia|
|6 Tbsp||2% milk|
|1/4 tsp||ground nutmeg|
|1/2 tsp||pure vanilla extract|
|4||1 ounce slices sourdough bread|
|2 tsp||(per serving) unsalted butter|
|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 Ė 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.
Serving size = 2 slices French Toast, 2 tsp. Promise Buttery Spread Light, 1 Tbsp. pure maple syrup
Servings = 2
Amount Per Serving
|Calories 346||Calories from Fat 65|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 55g||18%|
|Dietary Fiber 2g||6%|
|Vitamin A 15%||Vitamin C 0%|
|Calcium 12%||Iron 20%|
|Vitamin K 4 mcg||Potassium 355 mg|
|Magnesium 31 mg|