Multigrain French Toast Recipe

The husband’s favourite weekend indulgence is French Toast (preferrably with a side of protein of some sort). A few thick slabs of Challah bread, real maple syrup, a side of fresh berries or fruit and if it's in the fridge, finished off with some double smoked bacon cooked in the oven. This would certainly be considered an indulgence because if one ate this every weekend, fitting through the front door would be something of a miracle, so this is definitely a once-in-a-while treat.

Rose Reisman’s The Complete Light Cookbook however, offers a Multigrain French Toast recipe that instantly caught the husband’s eye. “Look,” he offered ever so sweetly, “French toast made in a healthy way.” Sure, now let's hope it’s not going to be “let’s have French Toast this weekend (again!).” Said only half jokingly. The other half adores this breakfast treat.

Alas, here is Rose’s delectable french toast recipe for all of you Food Trends' readers in the hopes that you’ll enjoy this healthy version of a breakfast classic as much as the husband!

Multigrain French Toast Recipe

Recipe courtesy of Rose Reisman- The Complete Light Cookbook

Rose says: “Those pancake houses serve delicious French toast, cooked in loads of oil and smothered with butter and maple syrup. It’s not exactly healthy or low in fat, though. My version is delicious and healthy. Using the egg substitute lowers fat, calories and cholesterol.”

Ingredients:

• ½ cup egg substitute * see note below
• 3 egg whites
• 1/3 cup low fat milk
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 4 slices multigrain bread
• 3 Tbsp pure maple syrup
• 1 Tbsp sifted icing sugar
• ½ cup sliced strawberries

Method:

1. Whisk the eggs, milk, cinnamon and vanilla together in a shallow bowl until well blended. Dip a piece of bread into the mixture, making sure both sides are moistened. Do not leave the bread in mixture for too long or the bread will fall apart. Repeat with all slices of bread.
2. Spray large non-stick skillet with vegetable oil and place over medium heat. Cook 2 pieces at a time, browning each side, a total of about 5 minutes.
3. Garnish with a sprinkling of icing sugar, a drizzle of maple syrup and slices strawberries.

**NOTE on Egg Substitutes:

Egg substitute is available in cartons and consists of 80% egg whites and 20% egg yolks, with no added color or preservatives. It has a good color, the taste is great and the nutritional value is better since you’re cutting back most of the fat, calories and cholesterol of the whole egg. Egg substitute keeps in the refrigerator for up to about 4 weeks. One egg equals ¼ cup of egg substitute.

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