Your favourite low-cal French Toast recipe
Machka9
Posts: 25,618 Member
I've been thinking about French Toast for a weekend morning brunch lately.
And I'm thinking that something like this, below, wouldn't be much different from one of my usual weekend breakfasts: two pieces of toast + two hard boiled eggs.
A couple pieces of bread
A couple eggs
A splash of milk
Spices like cinnamon, nutmeg, etc.
A little bit of vanilla extract.
Mix eggs, milk, spices, vanilla extract together. Dip the bread into it. Fry until well browned.
Do any of you make French Toast? Do you have a recipe you like for a low-cal version? I'd like to keep it as close to 400 cal as possible.
And I'm thinking that something like this, below, wouldn't be much different from one of my usual weekend breakfasts: two pieces of toast + two hard boiled eggs.
A couple pieces of bread
A couple eggs
A splash of milk
Spices like cinnamon, nutmeg, etc.
A little bit of vanilla extract.
Mix eggs, milk, spices, vanilla extract together. Dip the bread into it. Fry until well browned.
Do any of you make French Toast? Do you have a recipe you like for a low-cal version? I'd like to keep it as close to 400 cal as possible.
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Replies
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If I want Lo-cal French toast I just have 1 piece instead of 3.
My favorite way to make it is with sliced sourdough And real maple syrup.... Always real maple syrup. Mmmm0 -
When I made French Toast, I use the same ingredients you do! I use a few pieces of the Sara Lee 45 Calories & Delightful 100% Whole Wheat Bread, an eggs, a splash of skim or almond milk, cinnamon, and vanilla extract.
Bread: 2 slices (90 calories)
Eggs: 1 egg (70 calories)
Milk: 1 fl oz skim milk (10 calories)
Vanilla extract & cinnamon
This is only 170 calories, then I add about 1/4 cup of sugar-free syrup for an additional 15 calories for a total of 185! You could easily double that and still be below 400!
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I haven't actually tried my recipe yet, so I'm glad to hear someone has and it works.
I just looked up various French Toast recipes and discovered that they varied from 1-4 eggs, sometimes just egg whites (but I want to use the whole egg), sometimes up to 3/4 cup milk, and some go on to add brown sugar, honey, cream cheese, and all kinds of other things. But I just want to keep it simple, without all the extra calories.
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For 3-4 slices of bread, I use 1 egg, milk (no idea how much, probably around 1/4 to 1/2 cup), a tablespoon of flour to thicken the mixture, vanilla extract and enough oil to brush the skillet. Then I usually add some slicked strawberries on top and sprinkle with sugar or maple syrup. Depending on the type of bread and as long as you do not soak them in syrup, a serving of 2 slices is below 200 calories.
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We call it eggy bread.
But second @Camo_xxx I just cut calories by eating fewer slices!
Haven't had eggy bread for ages.... You're giving me ideas!0 -
I use almond milk (unsweetened, vanilla) which is only 35 calories per cup compared to 1% dairy milk which is 110, and sugar - free mrs buttersworth which is only 20 calories per 1/4 cup compared to my old go - to, which was 240 calories per 1/4 cup! then the only thing I have to worry about is the bread
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Cutting calories on French toast makes it pretty much not worth it.
For 3 slices I pretty much use 1/4 cup of milk, 1/2 tsp of vanilla and one large egg. There's often some batter leftover though. I haven't tried almond milk though but I guess it would be pretty good.
I typically don't use syrup but some ricotta mixed with a bit of vanilla and a bit of sugar for extra protein... plus it's delicious.
I only bother making French toast with Pepperidge Farm swirl breads though... it's 80 calories per slice and just delicious. So with all that and 3 slices it's typically around 450 calories I think?0 -
What about pancakes that TASTE like French toast?
1/2 c cottage cheese
1/2 c rolled oats
1 tsp vanilla
4 egg whites OR 2 whole eggs
Blend until smooth and fry up like normal pancakes. Tried this for the first time last night and they're sooo good. A whole recipe (with 1 whole egg plus 2 whites), which I couldn't finish, tops in at 375 calories. I think there's a ridiculous amount of protein, too (25-30g).
And a trick I use: don't pour syrup, just dip each bite as you go. I end up using half as much.0 -
The only way I know to cut calories where it would be still good is to use egg whites.
Lower calorie bread won't have that thick fluffy wonderfulness. Just eat the amount of good bread that fits in your calories instead.
I don't use syrup and instead use honey which is probably about the same calories, or a light dusting of powdered sugar. Sometimes I let some berries cook until they burst and reduce until they are thicker, then a splash of lemon juice at the end and there's the syrup. A dusting of powdered sugar could be used then too.0 -
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I just had french toast yesterday. 4 pieces plain which is the way I like. It is just bread and egg. Then I only use butter no syrup for me it is around 420-430 depending on the bread and how much butter.I've been thinking about French Toast for a weekend morning brunch lately.
And I'm thinking that something like this, below, wouldn't be much different from one of my usual weekend breakfasts: two pieces of toast + two hard boiled eggs.
A couple pieces of bread
A couple eggs
A splash of milk
Spices like cinnamon, nutmeg, etc.
A little bit of vanilla extract.
Mix eggs, milk, spices, vanilla extract together. Dip the bread into it. Fry until well browned.
Do any of you make French Toast? Do you have a recipe you like for a low-cal version? I'd like to keep it as close to 400 cal as possible.
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seekinghealthierme wrote: »When I made French Toast, I use the same ingredients you do! I use a few pieces of the Sara Lee 45 Calories & Delightful 100% Whole Wheat Bread, an eggs, a splash of skim or almond milk, cinnamon, and vanilla extract.
Bread: 2 slices (90 calories)
Eggs: 1 egg (70 calories)
Milk: 1 fl oz skim milk (10 calories)
Vanilla extract & cinnamon
This is only 170 calories, then I add about 1/4 cup of sugar-free syrup for an additional 15 calories for a total of 185! You could easily double that and still be below 400!
I am going to use your recipe. I love that bread!0 -
Good ideas here. 0
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The most calories comes from the bread. If you use a low calorie bread like Sara Lee 45 calorie a slice, you will be as low in calories as you can get. What you put on top of it will add calories as well. I have always liked putting applesauce on my pancakes, waffles, and French toast. If I make French toast I only have 1 slice. I freeze the rest and can pull out a slice occasionally for breakfast.0
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I had a look to see what I could find in the way of low-cal bread and only came across the cheap and nasty breads ... which weren't significantly lower than the better quality breads. No Sara Lee bread that I could see. So I'll stick with what I've got.
However, I did find a really low-cal almond milk. I'm not a milk drinker and I've never tried almond milk before, but I figured I'd give it a go.
I also found low-cal maple syrup. 0 -
I made them this morning!! And my husband loved them too!
I mixed up 4 eggs, 3/4 cup unsweetened almond milk, a bit of vanilla, and a couple dashes of cinnamon, and had enough mixture for the 4 pieces I made today (2 each) with enough left over so I can do it again tomorrow.0 -
I made them this morning!! And my husband loved them too!
I mixed up 4 eggs, 3/4 cup unsweetened almond milk, a bit of vanilla, and a couple dashes of cinnamon, and had enough mixture for the 4 pieces I made today (2 each) with enough left over so I can do it again tomorrow.
I had to look this up again because I'm planning to make them again this weekend.
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I don't know but I bought french toast coffee beans yesterday and they are definitely low calorie and delicious0
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I like mine deep fried. Nothing else satisfies.0
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How do you cook it?
We don't normally eat here.0 -
cupcakesplz wrote: »How do you cook it?
We don't normally eat here.
Dip slice of bread into egg/milk mixture so that it is somewhat soaked.
Drop onto hot greased (buttered) frying pan.
Let sizzle for a couple minutes.
Lift a corner to check brownness.
When it has attained the right brownness, flip and cook the other side.
Serve with any number of toppings.
Where are you that you don't have French Toast?
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Looks about right to me. If you're not starting with pretty stale bread you might dry it out in a 200F oven for 15 or 20 minutes to start with. The only thing I do to reduce calories is not add extra butter, or anything else for that matter, after it's cooked and try to pour the genuine maple syrup with a light hand.cupcakesplz wrote: »How do you cook it?
We don't normally eat here.
Dip slice of bread into egg/milk mixture so that it is somewhat soaked.
Drop onto hot greased (buttered) frying pan.
Let sizzle for a couple minutes.
Lift a corner to check brownness.
When it has attained the right brownness, flip and cook the other side.
Serve with any number of toppings.
Where are you that you don't have French Toast?
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Looks about right to me. If you're not starting with pretty stale bread you might dry it out in a 200F oven for 15 or 20 minutes to start with. The only thing I do to reduce calories is not add extra butter, or anything else for that matter, after it's cooked and try to pour the genuine maple syrup with a light hand.cupcakesplz wrote: »How do you cook it?
We don't normally eat here.
Dip slice of bread into egg/milk mixture so that it is somewhat soaked.
Drop onto hot greased (buttered) frying pan.
Let sizzle for a couple minutes.
Lift a corner to check brownness.
When it has attained the right brownness, flip and cook the other side.
Serve with any number of toppings.
Where are you that you don't have French Toast?
Does drying the bread keep it from kind of melting when you soak it and then try to move it from bowl to frying pan?
I didn't do that step last time ... maybe I needed to.
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Yeah, you don't want to toast it, but sorta dry it out, stiffen it up. I've heard about leaving it out on the counter the night before, but that type of advance planning requires more organization than I have.
Does drying the bread keep it from kind of melting when you soak it and then try to move it from bowl to frying pan?
I didn't do that step last time ... maybe I needed to.
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Looks about right to me. If you're not starting with pretty stale bread you might dry it out in a 200F oven for 15 or 20 minutes to start with. The only thing I do to reduce calories is not add extra butter, or anything else for that matter, after it's cooked and try to pour the genuine maple syrup with a light hand.cupcakesplz wrote: »How do you cook it?
We don't normally eat here.
Dip slice of bread into egg/milk mixture so that it is somewhat soaked.
Drop onto hot greased (buttered) frying pan.
Let sizzle for a couple minutes.
Lift a corner to check brownness.
When it has attained the right brownness, flip and cook the other side.
Serve with any number of toppings.
Where are you that you don't have French Toast?
Does drying the bread keep it from kind of melting when you soak it and then try to move it from bowl to frying pan?
I didn't do that step last time ... maybe I needed to.
I only use Pepperidge Farm swirl breads now because they don't dissolve when dunked in the batter. I tried with some brioche last time and it was a disaster, ended up in a chewy battery mess, I guess you need to leave them out until they're pretty hard for it to work or something... one night didn't cut it for me. Challah was better but yeah, probably needs to be a bit stale too.0 -
I'll pop the bread into the oven first, and see how that goes. 0
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I made it this weekend ... and used the tip about drying the bread in the oven. That works well. Thanks!0
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