I love making breakfast for my family on the weekend. During the week, it's a wonder that everyone gets to eat an egg, cereal or even a piece of toast as they're flying out the door — you know what I'm talking about. On the weekends, I set out nice plates and make cocoa for the girls and a big pot of coffee for me and Jeff. Then I put together this super-fast, super-easy take on French toast, and we all relax and enjoy. I hope you like it as much as we do!
Whole-Wheat French Toast With Fresh Strawberries
Ingredients
3 tablespoons sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 tablespoon unsalted butter, divided
8 slices thin whole-wheat bread
Preparation
Preheat the oven to 200°F. Place a serving platter in the oven to hold the French toast.
Place the fruit spread in a medium bowl and stir until smooth. Stir in the strawberries. Set aside. In a pie plate or shallow bowl, beat the egg, egg white, milk, vanilla extract, and nutmeg with a fork until blended. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Dip a bread slice into the egg mixture, letting it soak briefly on both sides. Place the soaked slice in the skillet; add 1 or 2 more soaked slices. Cook, turning once, until lightly golden, about 3 minutes per side.
Place the cooked French toast in the oven to keep warm. Repeat with the remaining bread slices, adding the remaining 1/2 tablespoon butter as needed. Serve the French toast hot with the strawberry mixture on top.
Makes 4 servings
Per serving (2 slices): 270 calories, 38g carbohydrates, 11g protein, 10g total fat, 70mg cholesterol, 4g dietary fiber, 300mg sodium
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