Allison, my very pregnant and very hungry sister in law requested that I feature French Toast on my blog. I quickly reminded her that I had a husband with diabetes and that I didn't think French Toast was exactly the type of healthy food he should be starting his days with. She even more quickly reminded me that I have several recipes for cakes and cookies on my blog. I explained to her that those weren't breakfast foods and that I could share the finished products with friends or coworkers. Then, she countered with the reminder of the Beignets I cooked one morning and then blogged. Finally, she had me, I didn't have a quick witted retort to her objection. So........... I present to you: French Toast - albeit Cooking Light French Toast, but nonetheless - French Toast. Here you go Allison!Maple-Glazed French Toast
Adapted from Cooking Light March 2008
Yield
6 servings (serving size: 2 toast pieces)
Ingredients
- 3/4 cup 2% reduced-fat milk
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- Cooking spray
- 12 (1-ounce) slices day-old white bread (such as Pepperidge Farm sandwich bread)
- 1 tablespoon powdered sugar
- Sugar Free Syrup for topping, if desired
Preparation
1. Combine first 4 ingredients in a shallow dish.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Working with 2 or 4 bread slices at a time (however many your pan will fit), place bread slices into milk mixture, quickly turning to coat both sides.
Remove bread slices from milk mixture. Add bread slices to pan; cook 2 minutes on each side or until lightly browned.
Remove toast from pan. Repeat procedure with cooking spray, remaining 8 bread slices, and remaining milk mixture. Sprinkle powdered sugar evenly over toast.
