Thursday, October 15, 2009

Fluffy Whole Wheat French Toast

I don't you about you, but I'm always on the hunt for healthy things for my kid's breakfast--something that will keep them feeling full longer and not cause a sugar crash or cries of "I'm SO hungry" almost immediately after breakfast is through. 

My little guy is obsessed with pancakes and french toast.  But I feel like the "normal" version is more of an empty calorie breakfast that always has him begging for snacks all morning long.  It just doesn't fill up his tummy long enough.  So I scoured the internet and found a recipe for french toast that I adapted and made with 100% whole wheat bread and it actually tasted really, really good.  Over the years, we've made the switch from white bread to whole wheat bread.  But french toast is one thing I've never loved on wheat bread.  But my opinion has changed 100% from this recipe.  I even love it!  And my kids will devour it and it keeps them full until lunch because of the whole wheat.

I hate how french toast can sometimes taste a little eggy--but this recipe's secret is the flour.  Not only does the flour make it fluffy, but it also takes away any of that overly eggy taste that french toast can sometimes have (in my opinion).  This is now my new favorite french toast recipe--by a long shot. 

Fluffy Whole Wheat French Toast adapted from

1/4 C all-purpose flour
1 C milk
1 pinch salt
3 eggs
1 1/2 tsp cinnamon
2 1/2 tsp vanilla extract
1 T brown sugar
12 slices whole-wheat bread*

Measure flour into a large mixing bowl.  Slowly whisk in milk.  Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.  Heat a lightly oiled (I use a cooking spray like Pam) griddle or frying pan over medium heat.  Soak bread slices in mixture until saturated.  Cook bread on each side until golden brown.  Serve hot.

Tips: *I used the Honey Whole Wheat bread from Costco ("Prairie Grain Bread")--so that extra bit of Honey on the bread might also be key.  Let me know if you try it without that and how it tastes.  The flour will settle and so you'll want to mix it with a fork in-between dips.  Another key is to let the bread sit on each side for a couple of seconds to really absorb the mixture. I also sprinkled cinnamon/sugar pretty generously on the uncooked side (while first side cooking).

*Weight Watchers Points Plus: 3 points; 12 servings (12 slices bread)

12 servings: Calories: 160   Carbs: 30   Fat: 2   Protein: 8

1 comment:

Barbara Bakes said...

I've never seen a french toast with flour added to the egg mixture. I'll have to give it a try!