Reduced Fat French Toast Food

LOW-FAT FRENCH TOAST

Steps:

• In a shallow bowl, combine egg beaters, milk, cinnamon, and vanilla.
• Dip the pieces of bread in the egg mixture, then place them in a nonstick skillet over medium heat.
• Brown on each side.
• Serve with light butter and syrup.

YUMMY LOW-FAT FRENCH TOAST

Steps:

• In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and vanilla.
• In nonstick skillet, over medium heat, melt 2 teaspoons margarine.
• Dip bread slices in egg mixture to coat; transfer to skillet.
• Brown about 3 minutes on each side.
• Top with syrup if desired.

LOW-FAT STUFFED FRENCH TOAST

Steps:

• In a small bowl stir together cream cheese and the 2 tablespoons of preserves. Using a serrated knife, cut a pocket in each bread slice by making a cut in the crust top of each slice from the top almost to the bottom. Fill each pocket with some of the cream cheese mixture.
• In a shallow bowl beat together the egg whites, whole egg, milk, vanilla, and apple pie spice. Coat an unheated nonstick griddle or large skillet with cooking spray. Preheat over medium heat.
• Dip bread slices into egg mixture, coating both sides. Cook bread slices on hot griddle about 3 minutes or until golden brown, turning once to cook second sides.
• Meanwhile, in a small saucepan heat the 1/2 cup fruit preserves of your choice (if using) until melted, stirring frequently. If desired, sift with powdered sugar. Serve melted preserves or honey with French toast.

HEALTHY OVERNIGHT FRENCH TOAST BAKE

Steps:

• For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
• For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.

BLUEBERRY FRENCH TOAST CASSEROLE (REDUCED FAT)

Steps:

• Slice loaf into 8 very thin (1/2 inch) slices and 8 thick (1 inch) slices. Place the 8 thin slices into the bottom of a greased 9x13 pan.
• Spread blueberries evenly over thin bread.
• In a bowl combine cream cheese, yogurt, sugar, and vanilla. Spread mixture over blueberries.
• Place thick bread slices over cream cheese mixture.
• Beat egg substitute, milk, evaporated milk, cinnamon, and nutmeg and pour over bread.
• Cover with aluminum foil and refrigerate 8 hours or overnight.
• Bake at 350 degrees for 45 minutes covered,and then uncover and bake for 15 more minutes. Let cool for 15 minutes.
• To serve, take out individual slices and flip over so blueberry and cream topping is on top. Sift powdered sugar over the top and serve.

EASY LOW FAT FRENCH TOAST

Steps:

• In bowl beat egg whites until fluffy.
• Add splash of orange juice and mix.
• Add nutmeg and cinnamon.
• Soak bread slices in mixture.
• Cook in skillet on medium heat until browned.
• Top with sprinkle of brown sugar and syrup.

HEALTHY LOW-FAT BANANA FRENCH TOAST

Steps:

• Preheat a greased griddle or frying pan (not too hot or they will burn before they cook).
• Puree (in a food processor, blender, or smoothie maker) the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated.
• Sift the next 3 ingredients (flour through cinnamon) in a small bowl.
• Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps.
• NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast).
• Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don't worry if the toast tears, just stick it back together on the frying pan).
• Cook each side just over a minute, or until browned to your desired colour.
• Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!