I am a morning person. So it’s no surprise that breakfast is my favorite meal of the day.
Have you noticed? I’ve posted a LOT and I mean a LOTTO of breakfast recipes. In fact this is my second breakfast recipe this week. Breakfast freak. That’s me.
I often daydream about opening my own breakfast restaurant and serving breakfast 24 hours a day. Why can’t I win the lottery??
Perhaps because I never buy a ticket.
My ideal breakfast is french toast. That’s my favoritest of them all. FAVORITIST? Yes!
Now, I’ve made many types of french toast: pain perdu, torrijas, stuffed, and topped it with poached pears. And I’ve loved each and every one of them. I may have even labeled them my favorite french toast ever when I posted those particular recipes too…
I always end up returning to my simple plain ol’ easy “ruby-style” french toast. Especially when I’m having one of those too lazy to cook mornings but I’ve just completed a very killer workout with Jillian Michaels!
Foodie critics might call this a faux french toast but I don’t care. This is the way I’ve made ‘em all my life until I started trying new recipes. Plus, it’s easier, lighter, and I think even healthier. Who knows. I’m no nutrition expert. Don’t take my word for it. (:P)
So here is my easier go-to method of making french toast. In fact, it’s almost not a recipe. And it’s only a one-serving portion, thus, super easy!
For my recipe I usually use non-traditional french toast bread which is basically the regular ol’ whole wheat sandwich bread, one egg white, just enough milk for two slices, and lots and lots of cinnamon. I’m not kidding. I use a serious amount of cinnamon. And to cook the french toast, I use oil. Butter seems to be more commonly used, but I prefer using oil. Don’t judge.
The berry sauce is also easy too and makes just enough for this french toast. No leftover sauce should remain. Unless you don’t tend to lick the saucepan and the sticky remains left on the stirring spoon. However, I must note, the amount of ingredients is such a microscopic amount. You might not see it with your bare eyes so make sure and use a teeny tiny nonstick saucepan or even the microwave.
For you. French toast with a bubbly hot berry maple sauce . And in just 30 minutes or less! French toast. For you, yourself, and nobody else but you.
Easy Egg White French Toast with Berry Maple Sauce
- 2 slices whole wheat bread
- 1/3 cup milk
- 1 egg white
- 1 teaspoon sugar
- dash of vanilla
- oil or butter (for cooking french toast)
berry maple sauce
- 1/3 cup frozen berries
- 1 tablespoon maple syrup
- 1-2 teaspoon sugar (if necessary)
- 1/2 tablespoon cornstarch (whisked in with 1-2 tablespoons cold water)
|Whisk egg white and sugar in a bowl. Whisk in milk and vanilla. Dump a generous amount of cinnamon on top. Quickly dip both sides of bread slice and transfer to a plate. (If it's sandwich bread it will quickly absorb milk so it doesn't require too much soaking) Dump more cinnamon over surface of remaining milk mixture and double dip your bread slice.|
|Heat a nonstick skillet over medium-low heat with a tablespoon of oil or just a thin layer of oil to coat the surface of skillet. Cook both sides of bread until browned and edges are crisp. Drain on paper towels.|
|In a small saucepan over low heat combine berries, maple syrup, and optional sugar. Then, using a small prep bowl mix 1 tablespoon cold water or more with 1/2 tablespoon of cornstarch and stir into the berries. Simmer until thickened adding more water, if too dry. When done, pour over french toast and serve!|