Ooh La La!

French toast, anyone? 😉

For a quick, easy meal or dessert — depending upon how much of it you eat and what time of day you fix it — French toast makes for a delicious use of bread and tasty combo of a carb and a protein.

You can use any kind of bread you like, ‘though French bread or sourdough bread makes the yummiest French toast, in my opinion. Stale bread is often best, but I’ve used fresh slices of sandwich bread and found it to be yummy, too.

There are several variations on French bread, but all include a combination of eggs and milk. I season my milk mixture with some vanilla, cinnamon, and nutmeg. You can “dress” your French toast with a dab of butter or margarine (we use a calcium-enriched reduced-fat margarine spread), fruit, jam or preserves, syrup (we use sugar-free pancake syrup), or a favorite way (which I don’t have anymore as I avoid the sugar) is a light sprinkling of confectioner’s sugar and then splashes of lemon juice, which makes a kind of lemon glaze that complements the French toast beautifully.

If you want to make it a bit heartier, you can make a “French toast sandwich,” which is an idea from my Betty Crocker Diabetic Cooking cook book.

However you make it, it tastes as yummy as it smells!

Bon appetit!

French Toast

  • Egg(s) (I usually allow 1 egg per 2-slice serving of French toast; if using a slightly stale or thicker-sliced bread, you may want to add in one extra egg)
  • Dollop of milk to taste (I do a dollop per egg)
  • Splash of vanilla to taste
  • Sprinkling of cinnamon to taste
  • Sprinkling of nutmeg to taste
  • Sliced bread (sliced French or sourdough bread is best, but sliced sandwich bread will work, too)
  1. Lightly beat egg(s). Add in vanilla, cinnamon, nutmeg, and dollop(s) of milk to taste.
  2. Allow bread slice(s) to soak in seasoned milk/egg mixture. Depending upon the quantity you’re making, you can soak bread slices briefly one at at time (one minute or so per side), or soak all slices in a single layer in a shallow container.
  3. Lightly coat a non-stick skillet with cooking spray, oil (suggest Canola), or butter/margarine over medium-high heat.
  4. Fry soaked bread slices in skillet, turning once, to desired level of brownness on each side (generally 2 or 3 minutes per side will do).


French Toast Sandwich

  • Egg(s) (I usually allow 1 egg per 2-slice serving of French toast; if using a slightly stale or thicker-sliced bread, you may want to add in one extra egg)
  • Dollop of milk to taste (I do a dollop per egg)
  • Splash of vanilla to taste
  • Sprinkling of cinnamon to taste
  • Sprinkling of nutmeg to taste
  • Sliced bread (sliced French or sourdough bread is best, but sliced sandwich bread will work, too)
  • Cream cheese (we use reduced-fat Neufchâtel cheese)
  • Desired preserves or jelly (we use no-sugar added preserves — strawberry’s my favorite!)
  1.  Lightly beat egg(s). Add in vanilla, cinnamon, nutmeg, and dollop(s) of milk to taste.
  2. For each French toast sandwich, spread one slice of bread with cream cheese to taste. Spread the second slice of bread with preserves of choice. Fit both slices together as though you were making a sandwich (filling sides facing each other).
  3. Allow each sandwich to soak in seasoned milk/egg mixture. Depending upon the quantity you’re making, you can soak sandwiches briefly one at at time (one or two minutes or so per side), or soak all sandwiches in a single layer in a shallow container.
  4. Lightly coat a non-stick skillet with cooking spray, oil (suggest Canola), or butter/margarine over medium-high heat.
  5. Fry sandwiches in skillet, turning once, to desired level of brownness on each side (generally 2 or 3 minutes per side will do).


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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Bread, Vegetarian/Meatless and tagged , . Bookmark the permalink.

4 Responses to Ooh La La!

  1. Pingback: Est-il français? | That Smells Yummy!

  2. Pingback: Country Roads | That Smells Yummy!

  3. Onken Yogurt says:

    Missie – Nice blog as ever. I had heard of French toast, but never knew you could make a French sandwich toast. This is right up my street… and to be more sinful, I might just replace the ccream cheese with some nice Devonshire clotted cream!

    • MissieLee says:

      Thank you, Onken! And that’s the joy of making it yourself — you can make it as decadent (or spare!) as you like! 🙂

      I know some who will French toast a peanut butter and jelly sandwich, but as peanut butter, to me, is even richer than cream cheese, I have yet to bring myself to that. 😉

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