New Best Recipe Cookbook - French Toast
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 218.9
- Total Fat: 8.2 g
- Cholesterol: 52.5 mg
- Sodium: 282.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 1.1 g
- Protein: 5.7 g
View full nutritional breakdown of New Best Recipe Cookbook - French Toast calories by ingredient
Introduction
A recipe made for sandwich bread, challah, or any soft breads. I love to make this recipe for breakfast when I have a day off of work. This is a sweet, custardy french toast. The butter and flour in this recipe turn otherwise plain sandwich bread into tender, crispy goodness. So don't leave them out! This isn't the lowest-calorie dish, however, the finished product is so rich and delicious that one piece will satisfy... enjoy! A recipe made for sandwich bread, challah, or any soft breads. I love to make this recipe for breakfast when I have a day off of work. This is a sweet, custardy french toast. The butter and flour in this recipe turn otherwise plain sandwich bread into tender, crispy goodness. So don't leave them out! This isn't the lowest-calorie dish, however, the finished product is so rich and delicious that one piece will satisfy... enjoy!Number of Servings: 6
Ingredients
-
6 slices white sandwich bread
1 large egg
2 T butter
3/4 c. milk
2 tsp vanilla extract
2 T granulated sugar
1/3 c. all-pourpose flour
3/4 tsp ground cinnamon (optional)
1/2 tsp ground nutmeg (optional)
Directions
Heat griddle or pan, preferably a 10-12 inch cast iron skillet, over medium heat for about 5 minutes.
While the skillet is heating, beat egg in a shallow pie pan or other flat, shallow container. Melt the butter and whisk into the egg. Add milk and vanilla. Beat in sugar, whisking while adding so the batter doesn't become too gritty.
Slowly sift the flour into the egg mixture, beating as you add so that the batter will turn out smoother. If the flour is unsifted or added all at once, the batter will become lumpy. Add in cinnamon and nutmeg through the sifter if desired and whisk until fully combined.
Sweep the skillet with a thin layer of butter. Place bread into the batter for about 20 seconds, turning once to coat both sides.
Transfer the battered bread to the skillet and cook about 2 minutes. With a spatula, check to see if the bottom side has browned. When french toast has become golden brown, flip once and cook another 1-2 minutes or until done.
Serve immediately after cooking with maple syrup, powdered sugar, or fruit. (Not included in the nutrition info.)
Makes 6 peices of french toast, 1 peice per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GAMERGIRL2.
While the skillet is heating, beat egg in a shallow pie pan or other flat, shallow container. Melt the butter and whisk into the egg. Add milk and vanilla. Beat in sugar, whisking while adding so the batter doesn't become too gritty.
Slowly sift the flour into the egg mixture, beating as you add so that the batter will turn out smoother. If the flour is unsifted or added all at once, the batter will become lumpy. Add in cinnamon and nutmeg through the sifter if desired and whisk until fully combined.
Sweep the skillet with a thin layer of butter. Place bread into the batter for about 20 seconds, turning once to coat both sides.
Transfer the battered bread to the skillet and cook about 2 minutes. With a spatula, check to see if the bottom side has browned. When french toast has become golden brown, flip once and cook another 1-2 minutes or until done.
Serve immediately after cooking with maple syrup, powdered sugar, or fruit. (Not included in the nutrition info.)
Makes 6 peices of french toast, 1 peice per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GAMERGIRL2.