Healthy French Toast
This isn't your typical sugar-loaded French toast that leaves you crashing by mid-morning. This healthier version uses whole grain bread, almond milk, and minimal added sugar to create a delicious and nourishing breakfast that's perfect for anyone trying to maintain a healthy lifestyle without sacrificing taste. Ready in just 15 minutes with 14g of protein per serving to keep you satisfied all morning.
Equipment
- Non-stick skillet Ensures even cooking without sticking
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 4 slices whole grain bread look for high-fiber, low-sugar varieties
- 2 large eggs
- 2 egg whites
- ½ cup unsweetened almond milk 120ml
- 1 tsp vanilla extract 5ml, pure vanilla extract recommended
- 1 tsp ground cinnamon 5ml, Ceylon cinnamon preferred
- 1 tbsp coconut oil 15ml, for cooking
For Serving
- 1 tbsp honey or maple syrup 15ml, optional
- fresh berries strawberries or blueberries
Instructions
- In a mixing bowl, whisk together 2 whole eggs, 2 egg whites, ½ cup almond milk, 1 tsp vanilla extract, and 1 tsp ground cinnamon until completely smooth and frothy with no egg streaks remaining.
- Heat a non-stick skillet over medium heat and add 1 tbsp coconut oil. Let the oil melt completely and swirl to coat the surface, heating until shimmering but not smoking (about 2 minutes).
- Dip one slice of whole grain bread in the egg mixture for 5-10 seconds per side. Gently lift and let excess drip back into the bowl.
- Place the coated bread onto the hot skillet and cook undisturbed for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes until both sides are golden with a slightly crispy exterior. Repeat with remaining slices.
- Transfer to serving plates, drizzle with honey or maple syrup if desired, and top with fresh berries. Serve immediately while warm.
Notes
- Use day-old or slightly stale bread for best results - it absorbs the egg mixture better without getting mushy. If bread is fresh, lightly toast it first.
- Don't over-soak the bread. A quick 5-10 second dip on each side is all you need to prevent the bread from falling apart.
- Cook at medium heat - too high and the outside burns before the inside cooks, too low and you'll get soggy French toast.
- To keep finished slices warm while cooking in batches, place them in a 200°F (95°C) oven.
- For vegan version: Replace eggs with flaxseed mixture (4 tbsp ground flaxseed mixed with 12 tbsp water, let sit 5 minutes).
- Boost protein by topping with ½ cup Greek yogurt (adds 10g protein) or sprinkling 1 tbsp chia seeds into the egg mixture (adds 5g protein).
- Storage: Refrigerate in an airtight container for up to 3 days with parchment paper between slices, or freeze for up to 3 months wrapped individually.
- Reheat in a toaster or toaster oven (not microwave) for 2-3 minutes from refrigerated, or 4-5 minutes from frozen to restore crispiness.
- Prep ahead: Mix the egg mixture the night before and store covered in the refrigerator. Just whisk and use in the morning.
- Try variations: Add 2 tbsp pumpkin puree and ½ tsp pumpkin pie spice for fall flavors, or 1 tbsp cocoa powder for chocolate lovers.
Nutrition
Serving: 2slicesCalories: 240kcalCarbohydrates: 30gProtein: 14gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 185mgSodium: 280mgPotassium: 200mgFiber: 6gSugar: 4gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!