Tag Archives: french toast

Apple Almond Butter French Toast

Tomorrow is Valentine’s Day, a day full of romance. Valentine’s Day food is generally fairly decadent – chocolate, candlelit steak dinners, cheesy pastas, etc. But you can always show someone you love them with a healthier option. Homemade breakfast feels fancy for a weekday, especially breakfast in bed.

This apple almond butter French toast is quick to put together but looks and tastes fancy. I love making sandwich French toasts with different flavors. The tart apple and creamy nut butter work really well together. Make it for someone you love soon, if not for Valentine’s Day!

Apple Almond Butter French Toast (Serves 2)

Apple Almond Butter French Toast

4 slices whole wheat bread
4 tablespoons almond butter
1 apple, sliced thin
1 egg
½ teaspoon cinnamon
¼ cup skim milk
¼ cup syrup

1. Heat a nonstick griddle over medium-high heat, about 350 degrees F.
2. Spread almond butter evenly over slices of bread. Place 1/2 apple slices on two slices of the bread. Top with other slices to make sandwiches.
3. Whisk egg, cinnamon, and milk together in a shallow bowl or dish. Carefully dip sandwiches in egg mixture.
4. Spray griddle with cooking spray. Place sandwiches on griddle. Cook on each side until lightly browned and egg is cooked, about 2-3 minutes per side.
5. Serve warm with syrup.

Nutrition Information:

Calories: 562
Protein: 19 g
Fat: 23 g
Saturated fat: 3 g
Cholesterol: 94 mg
Carbohydrates: 76 g
Fiber: 10 g
Sodium: 418 mg

Recipe notes: I prefer almond butter to peanut butter in general. I especially like it here because of it’s cinnamony taste. Peanut butter also works if that is your preference or what you have available. I like a tart apple here, like a Granny Smith. The tartness works well with the sweetness of the syrup and nut butter. You also don’t need a ton of syrup for this – the nut butter really combines everything well on it’s own. If you can’t fit all of the apple slices in the sandwich, just serve it on the side.

Source: original recipe

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Pumpkin French Toast

I know I complained about all the pumpkin recipes on the internet a couple weeks ago. And I still stand by my statement that the food world should not revolve around pumpkin in the fall, even though it does. Most of them call for only part of a can of pumpkin, which is high on my list of pet peeves. If I’m opening something perishable, I better use all of it. And at the end, I often find myself saying, “This item isn’t better because of the pumpkin.” Pumpkin cinnamon rolls, pumpkin cheesecake brownie, pumpkin snickerdoodels…meh.

Breakfast food (minus the cinnamon rolls) is the one area I make an exception for. We ate this French toast before heading out the door to a fall festival last weekend, and it totally started our day off on the right foot. Super easy and super delicious. I know it only calls for a partial can of pumpkin, which I do hate. But this is the perfect way to use up remainder pumpkin from other recipes.

Pumpkin French Toast (Makes about 13 slices)

Pumpkin French Toast

3 large eggs
¾ cup skim milk
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
13 slices thick-sliced whole wheat bread

1. Preheat griddle or skillet to medium to medium-high heat.

2. Combine all ingredients except bread in a shallow dish.

3. Spray griddle with cooking spray. Dip bread in mixture until lightly coated on each side, scraping off any excess. Cook on griddle for 3-4 minutes per side, until lightly browned and cooked through. Serve warm.

Nutritional Information (Amount per slice):

Calories: 130
Protein: 5 g
Fat: 1 g
Saturated Fat: less than .5 g
Cholesterol: 15 mg
Carbohydrates: 25 g
Fiber: 2 g
Sodium: 192 mg

Recipe Notes: I used whole wheat French bread for most of mine. I didn’t have quite enough, so I used sandwich bread as well. I liked the thicker bread better, but all of it was delicious and got eaten. I served this with buttermilk syrup, which made it an extra special treat.

Source: Slightly adapted from Two Peas and Their Pod

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