Multigrain French Toast

For the first time in a long time, I was in the mood for French Toast this weekend. So – I took a quick inventory of what we had on-hand in the pantry and fridge, and made some fantastic French Toast. I’ve always made it this way (give or take a few ingredients), but I thought I’d make it into a formal “recipe” and share it with you. Enjoy!

Multigrain French Toast
A Karen original recipe
Serves 2

6 slices Alpine Valley Organic 12-grain bread with Omega-3 (45 cal/slice)
3 eggs, beaten
3/4 cup skim milk
dash salt
dash cinnamon
dash cardamom
dash freshly grated nutmeg

1. Place bread into shallow casserole dish (I use a 13×9 pyrex dish).

2. Whisk eggs, milk, and seasonings in a bowl. Pour over bread.

3. Let bread soak in the egg/milk mixture, turning once.

4. Cook French toast on a non-stick griddle pan set to 325 degrees. Cook for about 2-3 minutes per side, until browned and puffy. Repeat with any remaining pieces. 

5. Serve hot, with fresh fruit and maple syrup, if desired.

Nutritional info:
Calories: 286.6
Total Fat: 7.6 g
Saturated Fat: 2.6 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.9 g
Cholesterol: 292.1 mg
Sodium: 418.8 mg
Potassium: 259.3 mg
Total Carbohydrate: 33.7 g
Dietary Fiber: 6.4 g
Sugars: 8.4 g
Protein: 19.3 g


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