Apparently my toast ramblings of yesterday penetrated deep within my brain because I woke this morning, starving, with a profound craving for French toast.
It had been a restless night. I drank far too much tea yesterday to ward off the chills, and the caffeine coursing through my veins, coupled with the lyrics of Oscar the Grouch's song "I Love Trash" (Nick's new favorite song on Sesame Street Musical Celebration) coursing through my brain had me tossing and turning.
So it was time to get up, get to the kitchen (Nick on hip), and start making French toast.
Most mornings, I am not a big breakfast kind of woman. A smoothie, a muffin, a bowl of cereal, some fruit, and/or some yogurt (almost always yes to yogurt—I have an obsession with the stuff and will write about it another time). So if the desire does strike to eat something hearty, I don’t put up a fight (and this morning, I didn’t).
I have the same feelings about French toast as I do other toast, especially when it comes to the bread. Others may demand challah, others Sunbeam, and many insist it’s brioche or bust.
But I’m of the mindset that a soak in lightly sweetened custard works miracles on most any and all bread, including whole grain varieties, as made evident by my recipe today.
This French toast has a pronounced orange flavor (thanks to major dose of orange zest in combination with fresh orange juice); freshly grated nutmeg adds a warm, sweet, musky complement. I've lightened the custard by using fewer egg yolks and nonfat milk, but the results are still scrumptious (and very filling). I like using honey as my drizzle of choice (it started as an accident a few years back; yes, forgot to add syrup to the grocery list), but maple syrup would be delicious, too.
The monster that is my appetite has been silenced for now; I am going to use the fortification to conquer mount laundry.
I’ll be back on my vegetable track tomorrow (a few days left for the month of vegetables); this is is merely a tasty, toasty detour.
Whole Grain French Toast with Honey, Orange & Spice
3 large eggs
4 large egg whites2/3 cup nonfat milk
1/3 cup fresh orange juice
1 tablespoon freshly grated orange zest
1 tablespoon honey
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
8 3/4-inch-thick slices good whole-grain bread (from a bakery-style loaf that you cut yourself)
Optional Accompaniments: warm honey (it pours like syrup when warmed), berries or other fruit
Preheat oven to 250°F.
Process the eggs, egg whites, orange juice, milk, orange zest, honey and nutmeg in a blender on low speed until blended; pour in a large shallow baking dish. Add 4 bread slices and soak 2 minutes. Turn slices over and soak 2 minutes more. Transfer soaked bread slices to a tray and repeat procedure with remaining 4 bread slices.
Brush a nonstick griddle or large nonstick skillet with some of the canola oil and heat to medium. Cook half of coated bread slices until golden, about 3 minutes on each side.
Transfer French toast as cooked to a baking sheet and keep warm in oven. Cook remaining bread slices in same manner.
Serve with honey and fruit, if desired. Makes 4 servings (2 slices toast per serving).
Nutrition per Serving (2 slices toast):
Calories 239; Fat 5.9g (poly 0.9g, mono 2.3g, sat 1.7g); Protein 13.8g; Cholesterol 159.4mg; Carbohydrate 32.9g; Sodium 386mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)