Here’s a surprising way to make french toast that is clever and tasty. By replacing milk and whole eggs with low-fat yogurt and egg whites, you remove some of the fat and swap in a little extra life. Nothing wrong with that, especially when it tastes this good. If you use flavored yogurt (vanilla, yum, or your favorite fruit), the tangy flavor infuses each bite of the toast–and add some fresh fruit compote to top it off if you want. I like to make this with slices from a whole wheat baguette–that way I can make the slices thick. It’s really delicious, I think you’ll like it!
6 ounces low-fat yogurt (plain, or any flavor)
1/4 cup water
2 egg whites
6 slices day-old multigrain bread (or 12 slices if you are using a skinnier baguette)
3 teaspoons olive oil
Fresh fruit (optional)
Mint for garnish (optional)
1. If yogurt has chunks of fruit in it, blend with water in a blender.
2. In a pie pan or other shallow pan, whisk together yogurt, water, and egg whites; dip bread on both side in the yogurt mixture.
3. Heat a small frying pan to medium-high heat and spread 1/2 teaspoon of olive in the pan.
4. Cover and cook soaked bread in the pan for 2 to 3 minutes on both sides, or until lightly browned.
5. Continue with each bead slice, adding 1/2 teaspoon olive oil per slice.
6. To make a quick fresh fruit “compote,” toss together mixed berries or fruit of your choice with a small splash of maple syrup and let sit for 10 minutes, stirring occasionally. The fruit will soften slightly and begin to make a juicy syrup that is prefect with the french toast. Garnish with mint if you have a pinch on hand.
From French Toast: Sweet and Savory Dishes for Every Meal (Gibbs Smith, 2008) by Donna Kelly