Yummy Low Fat French Toast Food

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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.

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.

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 FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Spray 13 x 9 inch baking pan with nonstick coating.
• Layer bread evenly in bottom of baking pan.
• Beat together milk, 1/4 cup honey, salt, vanilla and 1 teaspoon cinnamon until well blended; then mix in beaten eggs with above mixture.
• Pour batter evenly over torn bread.
• Core and slice apples, leaving peelings on.
• Layer apple slices evenly over top and drizzle with 1/2 cup of honey.
• Sprinkle remaining cinnamon over top of casserole.
• Bake for 35 to 45 minutes or until bread layer isn't soggy.
• Cut into 12 pieces while warm and serve with additional honey, if desired.

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.

EGG-WHITE FRENCH TOAST

Steps:

• In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat.
• Dip bread slices into batter and coat on both sides.
• Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown.
• Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top).

SUPER LIGHT FRENCH TOAST

Steps:

• Mix the egg whites, milk, vanilla, and cinnamon in a large bowl. Pour the mixture onto a plate (but one with sides so the mixture doesn't slosh). Dip the bread in, allowing the mixture to soak in both sides. Do this with each slice of bread.
• Heat an electric skillet to 375 degrees fahrenheit. Spray it with cooking spray if needed. When it is hot, put the toast on and let it cook until one side is brown. When it is, flip the toast over. Do this with all the toasts.
• When the toasts are the right color, turn the heat off and serve the toast with light syrup, fresh fruit, or a sprinkle of powdered sugar. Yummy!