Friday, January 27, 2012

Recipe: Stuffed French Toast

My dad was a master chef when it came to greasy breakfast foods, and I was completely in love with his French toast, which he insisted must be made with white bread, whole milk, and real butter. With apologies to Dad, I now make it with whole grain bread and skim milk. It's not just that it's healthier (which of course it is), but I also like it better that way. The whole grains make it richer, nuttier, and more filling. 

This particular recipe was inspired by brunch at one of my favorite St. Louis restaurants, Local Harvest Cafe. I thought the idea of French toast "stuffed" with fruit was brilliant. Their version is made with brioche and filled with cream cheese and various seasonal fruits. Mine is a little simpler, but not less tasty.

2 slices whole grain bread (slightly stale works best)
1 egg
1 T. skim milk
1/2 t. vanilla extract
1 t. butter
1 banana, cut into thin round slices
Maple syrup

In a pie plate, scramble the egg with a fork, and mix with milk and vanilla extract. Soak each piece of bread in the egg mixture until well covered. Heat a large skillet on medium-high heat, and melt butter. Cook egg-soaked bread until it is browned on both sides. When finished, place one slice of French toast on a plate. Cover with banana slices, and top with second slice of toast. Drizzle with maple syrup.

Serves 1.

No comments:

Post a Comment