French Toast (with butternut squash or carrot puree)
Active Time: 10 minutes | Total Time: 10 minutes | Serves Serves 4
- 4 large eggs
- 2 to 4 tablespoons butternut squash or carrot puree
- 1/4 teaspoon cinnamon
- 4 slices whole-wheat bread
- 2 teaspoons butter or trans-fat-free soft tub margarine spread
- for serving pure maple syrup, confectioners sugar or fresh fruit
In a shallow bowl, whisk together the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy).
Heat a griddle or large skillet over medium-high heat. When the pan is hot, add the butter or margarine. When it sizzles, swirl to coat, and add the soaked bread slices. Cook until golden brown, 2 to 3 minutes per side. Serve warm with syrup, confectioners sugar, or fruit.
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