French toast is usually a decadent treat that adds inches to the waistline when enjoyed too frequently. This recipe lightens it up so much that it actually becomes a balanced breakfast you can feel good about eating.
Amelia’s French Toast
1 cup vanilla soymilk
splash of vanilla extract
1 Tbsp sugar
1/2 tsp cinnamon
1 Tbsp Light butter (like Smart Balance Light)
Berries, sliced banana, maple syrup, powdered sugar, and/or dollop of vanilla yogurt for topping
Whisk together the eggs, soymilk, vanilla, cinnamon, and sugar in a baking dish or flat-bottomed bowl. Heat a nonstick skillet over medium-low heat. Dip a piece of bread in the egg mixture and press down, then flip over a few times so the bread really soaks up the liquid. Repeat with each piece until most of the liquid is gone. Use 1/2 Tbsp butter to grease the skillet then add 2 slices of bread and cook 2-3 min on each side or until a golden crust develops. (May need to adjust heat to get the crust or to prevent burning). Repeat with remaining slices of bread, then serve with berries and a dollop of yogurt, or whatever other toppings you like. Serves 2.
Note: I was reminded how much I love French Toast when we stayed at the Corner Cottage in Fredericksburg, TX. Our hostess there, Marsha, made the best French toast which we enjoyed on her most pleasant porch:
This version was certainly not a “light” one (go visit and she’ll tell you the recipe, which you won’t believe) but it was incredible, as was Marsha & Rick’s hospitality at the Corner Cottage. They made us feel like family, and it was thus one of the most enjoyable stays we’ve had on our road trip. I highly recommend visiting.