FOOD TIP: Soft “white” breads tend to get mushy. Stale or day old bread works better - or toast it. Whole grain is best. Substitute gluten-free if needed!PERFORMANCE RATING: 6/6
Out of this world! Great way to start the day. Get your kids to help you. Teach them how to break the eggs, mix in the milk and seasonings and dip the bread. For families who shy away from eggs, this is an easy and delicious way to bring these invaluable nutrients into their diet.
A 6/6 Performance Rating is a powerful breakfast combination, especially on a school day. This breakfast takes minutes and is far better for them than those frozen versions. Fresh is best. You are going to love it too!
Flat griddle, cast iron or nonstick pan; spatula, measuring cups/spoons,small mixing bowl
2-4 depending on ages
4 slices whole grain or gluten-free bread (Rudi's Gluten-Free Multigrain bread. Note: stale or day old works great!)Set aside on plate.
2 large eggs, cage-free
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp vanilla extract
1/2 cup milk - organic cow, rice or almondGently beat eggs. Add milk, vanilla and spices. Whisk until mixed well.
1 Tbsp. coconut oil or cooking sprayLightly coat cooking pan with oil. Dip bread into egg mixture until both sides are lightly coated. Place into pan. Cook on large burner on low to medium heat for about five minutes, flipping sides when lightly browned. Place on serving plate.
2 Tbsp Maple Syrup, Pure (Recommended: Shady Maple Farms)
1/2 cup fresh berriesDrizzle syrup on French toast and add berries on top. Serve warm.
Add teaspoon of grated organic orange or lemon zest. Serve with a light dusting of powdered sugar instead of maple syrup. Replace berries with other sliced fruit or thawed frozen berries. Use preserves instead of maple syrup.
SWEET ALTERNATIVE - Spicy Sweet Toast: Add a dash of cayenne and sea salt.