The Grillmaster has been in a bread-baking frenzy lately. He made a delicious loaf of whole-grain French bread the other day and we had some left the following morning. We also had some strawberries in the refrigerator, so Whole-Grain French Toast with Strawberry Sauce was born.
One of the things I miss about being off sugar is the way you can sprinkle fresh strawberries with sugar and, after sitting for a bit, they turn into syrupy, saucy goodness. (Have I mentioned that my favorite dessert in the world is strawberry shortcake?) I duplicated that trick here, combining the strawberries with no-sugar-added all-fruit instead. Just make sure you make the strawberry sauce before you make the French toast – the longer it sits, the more like syrup it becomes.
I can’t wait to make this again when strawberries are actually in season!
Adapted from Eat Carbs, Lose Weight by Denise Austin
3 tablespoons strawberry or raspberry jam w/no added sugar (e.g. Polaner All-Fruit)
2 cups chopped strawberries
1/2 cup egg substitute or 2 large eggs
2/3 cup skim milk
1½ teaspoons vanilla extract
dash of freshly grated nutmeg
1 tablespoon unsalted butter, divided
8 slices whole-grain bread
Warm jam for 10-15 seconds in microwave to make it less solid. (Do not let it get so hot it bubbles.) Mix with strawberries and set aside.
Place egg substitute, milk, vanilla extract and nutmeg in a shallow bowl and beat with a fork until well-combined.
Melt half of the butter on a nonstick griddle over medium heat. Dip a bread slice in the egg mixture, flip and dip the other side as well. Place the soaked bread on the griddle. Repeat with as many other slices as will fit on your griddle. Cook, turning once, until both sides are nicely browned. Remove to a plate and cover to keep warm (I use a microwave cover). Repeat process with remaining slices of bread and remaining butter.
Serve French Toast with strawberry sauce.
Makes 4 servings
Per serving: 249 calories, 5g fat (2g sat), 9mg cholesterol, 333mg sodium, 41g carb, 5g fiber, 16g sugar, 10g protein
Nutritional Analysis: The nutritional information was calculated using egg substitute instead of eggs. If you use eggs, the fat and cholesterol counts will increase. The sodium is primarily coming from the bread. If you make your own bread, you can better control the amount of sodium.