I’ve just returned from spending the weekend in Lake Tahoe – which is maybe the prettiest place I’ve ever been for wintry snowy funtimes.
Before we left, one of my travel companions asked if I would make French toast for breakfast one of the mornings we were there. This posed a problem, as I went into this vacation with every intention of following my own advice and sticking to my weight loss adventure guns. (Alcohol and delicious food kind of derailed my efforts, but I still managed to lose 0.4 pounds this week, so… not a complete fail.) To me, French toast is mostly a butter and syrup delivery mechanism.
So, I employed my considerable Google-fu and found this recipe, which is actually pretty great. The cinnamon and nutmeg make for a dessert-like French toast, and the berries with white wine sauce are really tasty (next time I make this, I’ll prepare the sauce the day before and let the berries soak in it overnight, because the leftover berries were bursting with deliciousness the next day). Also, you don’t have to use the exact mix of berries the recipe calls for – if you have favorites, or if something is on sale, or nice and fresh at the farmer’s market, any berries will do (and probably not change the nutritional values much at all).
Two slices made for a satisfying breakfast (ok, I served it with mimosas and bacon, but still. You could sub in turkey sausage and be quite happy)… no butter or syrup required. Enjoy!
HEALTHY PAIN PERDU
from Cooking Light
1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
16 (1-inch-thick) slices diagonally cut French bread baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberry halves
1 tablespoon powdered sugar (totally optional, but it makes for a nice presentation!)
Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).
Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.
Nutritional Info per serving (2 slices; entire recipe serves 8): 270 Calories, 7.8 grams Fat, 40.9 grams Carbohydrates, 7.6 grams Protein