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 2 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. French toast was originally a way of using up stale bread. In fact, in French it is called pain... or ‘throwaway bread.’

If using good ingredients, French toast can be a healthy breakfast far removed from the fantasy brunch meal it has become, smothered in syrup and powdered sugar. Eggs, milk, and good-quality bread are the essence of great French toast. Instead of using refined, white breads such as challah, try making French toast with whole-grain rye or whole-wheat bread. Or try some other fancy, whole-grain bread, like a cranberry-walnut loaf.


  • 4 slices whole wheat bread
  • 1 egg
  • Milk, as needed
  • Nutmeg or cinnamon, to taste, grated
  • 1 to 2 teaspoons butter

Nutrition Facts


210 cals


7 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g


29 g


4 g


3 g


9 g


319 mg


  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. 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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