Sunday, January 20, 2013

French Toast

Cool winter mornings mean different things to different people. While visiting San Diego, cool mornings are in the 50s. While visiting Reno, cool mornings are what 13 or 15 feels like. Brrrr. Whatever a cool morning is like, this French toast is a nice way to start the day.


8 slices of whole wheat bread, day old or stale is better
4 eggs
1/4 cup fat free milk or soy milk
1 tsp vanilla extract
1 Tbs agave nectar or sugar
1 tsp cinnamon
1 tsp butter
1 tsp olive oil
additional sprinkles of cinnamon
1 cup yogurt
2 cups mixed berries


Heat the oven to it's lowest temperature, usually about 170 or 180F. Use a fork to mix eggs with milk, vanilla, sweetener, and cinnamon. Mix until well combined. Heat the butter and olive oil in a heavy skillet over medium heat. Depending on the size of the skillet, you'll probably need to cook the toast in several batches. Dip each slice of bread into the egg mixture, turning to get egg on each side of the bread. Cook bread slices in the skillet until light brown, then turn and cook the second side. Place the cooked toast on an oven proof dish and keep warm in the oven while you cook the remainder of the toast.

To serve, place 2 pieces of toast on each plate. Top with 1/4 cup of yogurt and 1/2 cup of mixed berries. Top with a few sprinkles of cinnamon.

Serves 4

Stealthy Cooking Tip: Topping French toast with yogurt instead of syrup cuts down on sugar. Add an additional sprinkle of cinnamon, and you won't even miss the sweetness. Berries give antioxidants. If you absolutely must have syrup, add it in the kitchen so that you can control the amount, then use no more than one tablespoon.

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