French Toast - Cook For Your Life- anti- cancer recipes

French Toast

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients
French toast is basically bread pudding made in a frying pan instead of the oven, and I love it in all its forms. French toast was originally a way of using up stale bread....

Ingredients

  • 4 thick slices whole wheat or rye bread
  • 1 egg
  • Milk, as needed
  • Grated nutmeg or cinnamon, to taste
  • 1 to 2 teaspoons butter

Nutrition Facts

Calories

105 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

14 g

Sugar

2 g

Fiber

1 g

Protein

5 g

Sodium

160 mg

Directions

  1. Lay the bread slices in one layer in a shallow baking dish.
  2. Break the egg into a 2-cup measuring jug. Add milk to bring it up to a generous 1 cup. Add freshly grated nutmeg or ground cinnamon and beat well.
  3. Pour the mixture over the bread and let the bread soak up the liquid. Turn the slices of bread over after a couple of minutes to make sure the bread soaks evenly.
  4. Grease a skillet with butter. Heat over a medium-high flame. When the skillet is hot and the butter is melted and bubbling, place the slices of soaked bread in the skillet. Spoon any leftover egg mixture onto the bread slices as you cook them. When one side of the bread is done, flip the slice over and cook the other side until golden brown.

Chef Tips

The more stale the bread, the better this recipe will turn out.

Butter has the best non-stick quality of any fat. If you want to go light on the butter, wipe the pan with a used butter wrapper or a little butter smeared onto parchment paper. This will work just as well as a non-stick spray, and without the chemicals.

Eat all sweet treats in moderation. A little bit of what you fancy does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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