Basic French Toast

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  • Ingredients
    8 Eggs
    1/3 Cup Milk
    1/4 Tsp. Ground Nutmeg, Optional
    8 Day-Old Bread Slices

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D, Folate and Choline

    Good Source: Vitamin A, Calcium and Iron

    Calories: 286

    Total Fat: 12 g
    Saturated fat: 4 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 4 g

    Cholesterol: 374 mg
    Sodium: 492 mg
    Carbohydrates: 27 g
    Dietary Fiber: 1 g
    Protein: 17 g
    Vitamin A: 578.6 IU
    Vitamin D: 92 IU
    Folate: 103.5 mcg
    Calcium: 155.9 mg
    Iron: 3.6 mg
    Choline: 261.7 mg

    Vitamin C: 0 mg
    Vitamin E: 1.7 IU
    Trans Fat: 0.1 g
    Sugars: 4 g
    Potassium: 216.4 mg
    Magnesium: 25.7 mg
    Selenium: 39.9 mcg
    Phosphorus: 266.2 mg
    Vitamin B12: 1 mcg
    Vitamin K: 1.9 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.2 mg
    Vitamin B1 – Thiamin: 0.3 mg
    Manganese: 0.3 mg
    Zinc: 1.8 mg
    Vitamin B2 – Riboflavin: 0.7 mg
    Vitamin B3 – Niacin: 2.3 mg
    Omega 3: 0.2 g
    Omega 6: 2.2 g

Directions

  1. BEAT eggs, milk and nutmeg in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.

  2. HEAT lightly greased large nonstick skillet over high heat until hot.

  3. PLACE as many bread slices in hot pan as will fit in single layer. Immediately reduce heat to medium. COOK until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. REPEAT to cook remaining bread. SERVE immediately.

Insider Info

Faster and easier than pancakes, this breakfast favorite can be jazzed up by adding extract, grated citrus peel, fruit juice or liqueur to the batter or by using a different style of bread.

Any bread you like will work – French, Italian, raisin, cinnamon-raisin, wholegrain or multi-grain. Bread that has become a little dry (day-old) is recommended.

If bread is very fresh, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once, before using.

Oven method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F oven 6 minutes. Turn slices; spread with butter, if desired. Continue baking until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze for later use. (Toaster French Toast)

To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10 minutes.