Vegged-out French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large eggs 1/2 cup egg substitute2 tbsp butternut squash puree1/4 cup fat free milk1/4 tsp cinnamonbread of choice
Combine all wet ingredients and cinnamon in a square bottom mixing bowl. Beat well together. Add one slice of bread at a time making sure they do not soak up too much mixture.
Heat pan in medium high heat, add cooking spray and cook until each french toast is nicely browned on each side. About 2-3 minutes per side.
Add your favorite syrup to complete!
Feeds 4 people=1 slice each, or 2 people.
* You can substitute all the egg with egg substitute for a lower calorie option or substitute it all with eggs.
* To make butternut squash puree, take one squash remove top and cut in half lengthwise. Place in a preheated 350 degree oven face down and bake for 40-50 minutes, depending on size of squash. Once its cool enough to work with, spoon out insides and puree in a blender or food processor. Keeps for a month in your freezer or for a few days in your refrigerator.
Number of Servings: 2
Recipe submitted by SparkPeople user SHARLEY_W.
Heat pan in medium high heat, add cooking spray and cook until each french toast is nicely browned on each side. About 2-3 minutes per side.
Add your favorite syrup to complete!
Feeds 4 people=1 slice each, or 2 people.
* You can substitute all the egg with egg substitute for a lower calorie option or substitute it all with eggs.
* To make butternut squash puree, take one squash remove top and cut in half lengthwise. Place in a preheated 350 degree oven face down and bake for 40-50 minutes, depending on size of squash. Once its cool enough to work with, spoon out insides and puree in a blender or food processor. Keeps for a month in your freezer or for a few days in your refrigerator.
Number of Servings: 2
Recipe submitted by SparkPeople user SHARLEY_W.
Nutritional Info Amount Per Serving
- Calories: 200.8
- Total Fat: 6.1 g
- Cholesterol: 213.6 mg
- Sodium: 394.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 7.0 g
- Protein: 17.6 g
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