Crumb Donut Tasting Healthy French Toast
by:
Quick and easy breakfast/brunch idea. Made with multigrain bread and cornflakes, it's a healthy french toast that tastes like the crumb donut!
ingredients
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serves: 6-8
•4 eggs
cup •1/2 milk
tsp •1 vanilla
tsp •1/16 cinnamon (a couple sprinkles)
tsp •1/16 salt (pinch of salt)
cups •3 plain cornflakes
slices •8 of multi-grain bread
tbsp •2 butter, for cooking
cup •1/4 pure maple syrup, for dipping
For the raspberry topping: (optional- skip if you’re keeping it healthy)
tbsp •3 cream cheese, at room temperature
tbsp •2 raspberry jam
tbsp •2 powder sugar
Servings Per Recipe: 6
Amount per Serving
Calories: 335
- Total Fat: 12.5 g
- Saturated Fat: 6.1 g
- Trans Fat: 0.2 g
- Cholesterol: 147.8 mg
- Sodium: 488.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 2.8 g
- Sugars: 18 g
- Protein: 11.5 g
preparation
1. In a large bowl, combine the eggs, milk, and vanilla and whisk well. Then add the cinnamon and salt, and mix well.
2. Coursely grind the cornflakes in a food processor, making sure all the flakes are crushed. It shouldn’t be powder fine, it should be course and ”crumby”. Transfer to a plate.
3. Heat a large frying pan over medium high heat. Brush on some butter on the pan to keep the bread slices from sticking. Dip a slice of bread into the egg mixture, ensuring that both sides of the bread is wet, then coat with the cornflakes. Cook until golden brown, making sure that egg mixture is thoroughly done before flipping to other side. Repeat with remaining slices.
4. For the topping:
5. Iin a small bowl, whip the cream cheese with a small wire whisk until softened. Add in the raspberry jam and powdered sugar, and whisk until well combined.
6. To serve, cut the French toast diagnolly. Sprinkle with powder sugar. To keep it as healthy and low calorie as possible, serve maple syrup separately in a small bowl and dip the French toast, instead of pouring the syrup on top. Add a dollop of the raspberry cream cheese, if using. Or just eat it plain too- it’s so flavorful already!
1
comments
sweetypie
March 20, 2013