Crispy French Toast

Here is a twist on a classic breakfast (that is typically not a healthy choice).

CRIPSY FRENCH TOAST

1/2 c. egg substitute
1/2 c. fat-free milk
1/4 c. orange juice
1 tsp. vanilla
dash nutmeg
12 slices day-old French bread (3/4 inch thick)
1-1/2 c. crushed cornflakes

1. In shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg.  Add bread; soak for 5 minutes, turning once.  Coat both sides of each slice with cornflake crumbs.

2. Place in a 15 X 10 X 1-inch baking pan coated with cooking spray.  Bake at 425 F for 10 minutes; turn.  Bake 5 to 8 minutes longer or until golden brown.

Here’s the dirt on this recipe:
12 slices

Per slice:
147 calories
1 g. fat (trace saturated fat)
trace cholesterol
359 mg. sodium
28 g. carbs
1 g. fiber
5 g. protein

-Erica

Pumpkin-Apple Bread

I *love* bread, really.  To me there is nothing quite like a great piece of bread (not that over-processed “sandwich” bread you can buy in bulk at the grocery).

Here is a recipe I really enjoy, and it is actually good for you.

PUMPKIN-APPLE BREAD

2 c. all-purpose flour
1/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 large egg
1 c. low-fat buttermilk
1 apple, peeled, cored, and grated (I use green or yellow ones)
1/2 c. canned pumpkin puree (not pumpkin pie filling)
1 tsp. powdered sugar

1. Preheat your oven to 350 F; spray a 9 X 5 loaf pan with nonstick spray (I actually use Cake Release by Wilton – and I love it!).

2. In a large bowl, combine the flour, sugar, powder, soda, salt, and spice.  In a small bowl, beat egg and add the buttermilk, apple, and pumpkin.  Pour into the flour mixture; stir until just combined (do not overmix).

3. Spoon into the pan.  Bake until a toothpick comes out clean, about 65 to 75 minutes.  Cool in the pan about 10 minutes then flip out and cool completely on a rack.  Dust with the powdered sugar.

Here’s the dirt on this recipe:
10 servings
137 calories
1 g. fat (0 saturated fat, 0 trans fat)
22 mg. cholesterol
243 mg sodium
28 g. carbs
1 g. fiber
4 g. protein
57 mg. calcium

I typically bake a loaf and then cut in half.  I tightly wrap one half in plastic wrap and put in a plastic bag to freeze.  I cut the other half into slices and keep them in sandwich baggies.

-Erica