Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.

2/03/2011

French Toast -Using the entire loaf!

I struggle with eating the ends of the bread loaf.  I've tried smearing them with peanut butter and turning them to the inside of the sandwich but it's just not the same.  The bread slides around, and to be honest I don't like the taste.   I feel guilty throwing perfecting good food away because my taste buds are acting childish.  I can't believe I didn't think of this in the beginning but the ends of the bread loaf are perfect for french toast!  Anything covered in butter and maple syrup and my taste buds are happy.  
  • 1 egg
  • 2 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • dash nutmeg
  • 6 pieces of bread
In a shallow bowl or plate, whisk egg and egg white until foamy. Whisk in vanilla, cinnamon, and nutmeg.
Heat skillet over medium-low heat. Dip slices of bread in the egg mixture, turning to coat thoroughly. 
Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.  Serve with butter and maple syrup or sprinkle with confectioners sugar.

2 comments:

Odie Langley said...

Amazing how butter and sugar makes anything great.

Gretchen said...

amen!

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