Guilt-Free French Toast
Dec 24, 2010, Updated Oct 03, 2017
Before I get to the recipe, I want to thank everyone for the wonderful comments on my last post. I have to admit, I was a bit nervous about sharing our engagement story so publicly on the interwebs, but the outpouring of love, support, enthusiasm, and encouragement has been truly, utterly incredible. I can’t really put to words just how much it means to me (“a lot” isn’t even close), so I’ll just have to say: Thank you.
This morning I woke up with French Toast on my mind. Maybe it’s from our recent trip to France (though we never saw any of this kind of “toast” there, come to think of it). Or maybe it’s because it already feels like the weekend, and French Toast is one of those “dad always made it on Sunday morning” type foods that’s just super-duper comforting. Oh yeah, and with some cinnamon, nutmeg, and clove, it’s a perfect fit for the holidays.
Below is how I made ’em this morning. It’s very simple, and can easily be adjusted based on ingredients and seasonings you have on hand — so consider the list below a starting point, and go from there. It comes out a little different every time, which is part of the fun. (I didn’t actually measure, so the amounts below are estimates, anyway! Well, except for the eggs and bread — those were easy to count…).
Guilt-Free French Toast
- 3 eggs
- 1/3 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 4 slices 100% whole grain bread
- small amount of butter or oil, for frying
- Whisk the eggs together until they're well mixed and there are no pockets of clear egg white. Whisk in the milk, vanilla, maple syrup, and spices. The powdered spices won't necessarily dissolve, but just mix until they're well blended and there are no clumps.
- Pour the egg mixture into a rectangular pan (a large plate will work, too). Lay several slices of the bread in the batter, and give them a minute or two to soak it up. Carefully flip them over, and let them continue soaking. The goal is for them to soak up a fair amount of the batter, but not to get too soggy that they fall apart.
- In a large, non-stick skillet, heat a very small amount of butter or oil on medium heat. Place the battered bread in the pan carefully, and start to cook. Continue cooking on one side until browned, then flip once and cook the other side. Pressing lightly on them with a spatula helps a little. Be sure the heat is not too high, because you want to cook them all the way through before they get too brown (or burned) on the outside.
- Serve hot, of course, drizzled with a small amount of maple syrup or a dollop of apple sauce, and topped with fresh berries and chopped nuts.