Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Monday, July 6, 2009

Whole Wheat French Toast Recipe

Whole Wheat French Toast

We have a rotation of breakfast foods and for some reason, we have gotten out of the habit of French Toast, probably when my daughter was eating a gluten free diet. My son asked me to make it at his school, along with our healthy version of lemonade.

As I usually do, I looked at about 3-4 different French Toast recipes and created my own. The one I came up with was fairly low in sugar and high in fiber since I was using a whole wheat bread. This bread from Trader Joe's holds up very well. Instead of butter, I cooked them in a little canola oil. This gave the toast the right crispness without getting burnt.

The recipe may seem simple but you'd be amazed at how delicious it is.
When we served it to the group of pre-schoolers, most were asking for seconds before we were done serving everyone. Give it a try.

Whole Wheat French Toast

8-10 pcs Trader Joe's Harvest Whole Wheat Bread*
3 eggs
2/3 c milk
1/4 tsp each cinnamon and nutmeg
1 tsp vanilla
pinch or two of salt

1 Tbl canola oil (butter is tasty but burns too quickly in your pan; try this instead)

*I liked using this bread because it was thick enough to stand up to the batter. With 3 gm of fiber and only 6 ingredients in it, this bread is a winner.

1. If the bread is soft, put slices on a cookie sheet and place in a low oven (250 degrees) for 5 mins to dry it out. If it's too soft, it will absorb too much batter and be mushy.
2. Mix all other ingredients except oil.
3. Heat pan to medium or grill pan to 400 degrees.
4. Based on the size of your pan, only batter the slices of bread that will be able to fit; don't let bread sit in egg-milk mix.
5. Place about 1 1/2 tsp of oil on pan and spread. Dip bread into batter and place in pan. Cook on each side until golden. Repeat with remaining bread. Keep warm in oven until ready to serve, covered with a damp paper or kitchen towel.

No comments: