Breakfast & Brunch, Vegetarian/Vegan

Whole wheat french toast

It’s Saturday morning, 11 am. I roll out of bed and immediately think, “Coffee. now.” The second thing on my mind? FOOD. Whether I’m at my apartment in Ithaca during the school year or at home with my family in California, Saturday mornings are for brunch: that one morning meal meal I can actually take some time to prepare without having to rush out the door to class or work. Me being me, I immediately get excited about the prospect of making something tasty that will keep me going through the rest of the day at least until late afternoon (it’s practically noon already anyways). While I have no problem spending time making food for just myself, brunch is also perfect for sharing with friends–or, in this case, my famished 16-year-old brother. So what do I make? One brunch food I almost always have the ingredients for is french toast. Plus, complete with a side of fresh seasonal fruit, I’ve got myself a cheap, wholesome meal. wpid-2015-07-18-17.49.57.jpg.jpeg French toast is a lot healthier than one might think, and with a dash of vanilla and cinnamon it is absolutely delicious. This recipe is packed with protein from the eggs and milk, fiber from the whole wheat bread, vitamin D from the egg yolk, and is really not that high in calories (especially considering we have to make up for sleeping through breakfast). After putting on a pot of coffee to brew, I take out all my ingredients. For two servings of french toast with fruit, I need:
2 eggs
1/2 c milk
1/4 tsp cinnamon
1/2 tsp vanilla
4 slices whole wheat bread
2 servings of seasonal fresh fruit, washed and sliced (or otherwise ready to eat)
honey to taste (if desired)

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In a medium mixing bowl, I crack both eggs, add the milk, vanilla and cinnamon, and whisk until combined.

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Once the egg mixture is combined, I snag a moment to take a sip of coffee out of my favorite Cornell mug and ponder what fruit I want to use.

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Peaches it is.

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After spraying a flat frying pan with cooking spray and setting the stove to medium heat, I take the first slice of bread and dip it in the egg mixture, soaking one side and flipping it with a fork to soak the other side as well before gently placing it on the hot pan.

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While all four slices are on the pan cooking, I wash and slice the peaches into small wedges, making sure to check the bread slices after a few minutes and flip them with a spatula so they cook on both sides.

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Once the slices are beautifully browned on both sides, voila! I have french toast.

wpid-2015-07-18-17.46.03.jpg.jpeg Look at that, see how easy it was?

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And with a little drizzle of honey, I’ve got brunch.

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Whole Wheat French Toast

  • Servings: 2
  • Difficulty: easy
  • Print

A hearty and healthy breakfast!


Ingredients

  • 2 eggs
  • 1/2 c milk
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla
  • 4 slices whole wheat bread
  • 2 servings of seasonal fresh fruit, washed and sliced (or otherwise ready to eat)
  • honey to taste (if desired)

Directions

  1. Whisk together eggs, milk, cinnamon and vanilla.
  2. Spray a frying pan with cooking spray, pre-heat on the stove at medium heat.
  3. Dip each slice of bread in the egg mixture. Be sure that each side of the bread is soaked. Place each slice on the hot frying pan to cook.
  4. Cook slices until golden brown on each side (3-4 minutes), flipping with a spatula to cook on the other side.
  5. While the french toast is cooking, wash the fruit, and if necessary, slice into bite-sized wedges.
  6. When french toast is done cooking, serve while hot with fresh fruit on the side. Drizzle each plate with honey as desired. Enjoy!

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