Each year as the Summer comes to a close, and the routine of the school year returns, we find the need for an easy, hot breakfast we can make during the week. Our family really likes French Toast but if made in the traditional way with thick slices of bread, whole eggs and full fat cream and butter, it can be a poor heavy choice for a weekday breakfast. Kevin came up with this easy lighter version that is great to have during the week. The most significant change he made was to swap out the thick bread for a thinner, light multigrain bread. You can eat this breakfast and not feel like you are walking out the door after having swallowed a rock! The chart below shows the calories and fat of traditional French Toast vs Kevin’s Healthy Kitchen French Toast.

Swapping out the bread and using better ingredients such as egg whites and reduced fat dairy products, our version saves 306 calories, 26 grams of fat and 6 grams of saturated fat!

This recipe will get a hot, nutritious breakfast into both you and your kiddos even on a busy weekday. Let’s get the school year off to a great start!

Back to School French Toast

2 slices light whole grain bread (such as Pepperidge Farm Light Style 7 Grain Bread)

2 Egg whites

¼ cup Half & Half, fat-free

1 tsp. Cinnamon

1 tsp Vanilla extract

1 tsp Orange zest

1 ½ tbsp. Margarine

¼ cup Maple syrup, sugar free

1 tbsp. Confectionery sugar

Place egg whites, cream, cinnamon, vanilla and orange zest in a shallow bowl and whisk. Melt the margarine in a large frying pan over medium heat. Place the bread in the egg batter covering it on both sides. Place the bread in the pan and cook approximately 3 minutes on each side. Remove the bread slices and place on a plate. Add the syrup and confectionery sugar and serve.

Kevin’s tip: Microwave the syrup in a container for 20 seconds so you aren’t pouring cold syrup over warm toast.

Serves 1

Calories 334 | Fat 8g | Saturated Fat 2 |Carbs 43 | Fiber 6g | Sugars 14g | Protein 26g