Saturday, August 10, 2013

Skinny French Toast

I have not always been a huge fan of French Toast and I have never been a fan of traditional sandwich bread. Something about biting into doughy syrup logged bread just didn't appeal to me. I think I finally found the answer to my ideal French Toast! I also think this is a pretty good attempt at making this dish as light as possible but still using all "real" ingredients.

I bought P. Farm super skinny bread, the one that is only about 1/4" thick figuring that it would stay crunchy and it did. I love me some bacon with my breakfast but normally don't want to waste the calories and fat on it so I made one slice per person and crumbled it up. To make matters even better last time I was in NY my parents had for me some local light amber pure maple syrup. I had blueberries in the fridge so as you can see I simply had no choice but to make French Toast for myself and Riley this morning.

Ingredients: (serves 2)
8 slices of super thin sandwich bread
2 eggs
2 Tbsp. whole milk
1/8 tsp. cinnamon (I but an amazing Vietnamese one from Penzeys online)
2 slices of crispy bacon
dash of salt
1 Tbsp. butter
1/4 cup blueberries
3 Tbsp. light amber pure maple syrup

Mix with a whisk the eggs, milk, cinnamon and salt in a flat bottom shallow bowl.
Heat a skillet (I use a flat non stick grill pan) over medium heat using 1/2 of the butter. (So I don't have to use a ton of butter I take a pastry brush and spread the melted butter on the pan.)

Dip the bread in the egg mixture, flip to coat both sides. I leave it in for as short a time as possible, just get it coated and get it out. Place 4 slices (if you can fit them, this is where the square pan comes in nicely) on the hot buttered pan and cook to your desired doneness. (about 45-60 seconds per side).
Repeat to do the next 4 pcs.

Immediately place the 4 slices on a plate, top with crumbled bacon and the blueberries. Top with a drizzle of the maple syrup. Enjoy!