Gluten Sensitivity
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
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.
Egg Substitute
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.
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
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
Cholesterol 4mg
1%
Sodium 721mg
30%
Total Carbohydrates 55g
18%
Dietary Fiber 2g
6%
Sugars 19g
Protein 15g
Vitamin A 15%
Vitamin C 0%
Calcium 12%
Iron 20%
Vitamin K 4 mcg
Potassium 355 mg
Magnesium 31 mg
Dr. Gourmet Healthy Recipes : Breakfast : Jean's French Toast
