I realize this is my second French Toast recipe post in less than a month, but I had to share. This is so simple to make and you‘ll feel good about eating it, too! Plus, it’s different from most traditional French Toast recipes. It’s low in fat but big in taste. Now normally, I’m a stickler for whole wheat breads. 99% of the time I purchase whole wheat pitas, tortillas, baguettes, and english muffins. I’ve grown to love the hearty, grainy, texture and taste of these options, and I enjoy the benefits: additional fiber and nutrients, so they keep me satisfied for longer! However, I didn’t always feel that way…and sometimes white breads just taste better. That’s why on certain occasions, I treat myself to the good stuff: sourdough bread, Italian Loafs, and Portuguese English Muffins. My parents came over for brunch last weekend, and I decided to make French toast. But not just any French toast…Portuguese Muffin French Toast. The short list of ingredients may surprise you, and the best part is, you can make this in 5 minutes or less! I used my Mom’s traditional French toast recipe, and added a special sauce to top off the muffins.
Two Portuguese English Muffins (sliced in half)
½ cup egg beaters (or use 2 eggs)
3/4 cup skim milk
1 tsp cinnamon
1 ½ tablespoon of margarine
1 tablespoon of cinnamon
1 ½ tablespoon brown sugar
1 tablespoon glazed pecans
1 tablespoon slivered pecans
Handful of raisins
1)Hit griddle on medium heat and grease cooking spray.
2)Beat or whisk egg beaters, skim milk, and 1 tsp of cinnamon in a mixing bowl.
3)Dip each side of each muffin into the liquid mixture, as you normally would for French Toast. (note-if the muffins are very thick and absorb all of the mixture before you’re done dipping, just add additional skim milk, egg beaters, and cinnamon, and whisk again).
4)Place on griddle.
5) Meanwhile, combine remaining ingredients in small, microwaveable bowl.
6) Microwave for 30 seconds, stir thoroughly.
7) Don’t forget to watch the muffins! Flip them once browned and cook the other sides.
8)Once thoroughly browned, remove from stove and move to a plate. Pour sauce mixture on cooked top of two of the toasts. Top with additional toppings of your choice.
I kept my toppings fairly simple, opting for slivered almonds, chopped glazed pecans, and raisins on top of the muffin for some protein and healthy fats, but you can make this recipe with your own favorite toppings, too. Fruit, cinnamon sugar, nutmeg, and cool whip are my next choices!