French Toast - Syrup not needed!
Phase II, III
From Miz Frogs Pad, originally a Sugar Busters Recipe
Serves 1
1 large egg
1/4 to 1/3 cup nonfat or 1 percent milk (I use 1/4 cup)
1 teaspoon pure vanilla extract (not imitation vanilla)
1 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg (optional, to taste)*
Sugar substitute to taste**
2 tablespoons canola or olive oil
2 slices whole-grain bread (with at least 3 grams of fiber per slice)
In a shallow bowl, beat the egg with a fork just until blended. Add milk, vanilla, cinnamon, nutmeg, and sugar substitute and mix well. Add the bread and soak for about 5 minutes. (See notes from MizFrog below.)
Turn the bread over and continue to soak for a few minutes more, until all the egg mixture has been absorbed.
Heat the oil in a medium skillet over medium heat. Add the bread and cook until well browned, 1 to 2 minutes per side.
Serve with additional dusted cinnamon and a bit more sugar substitute, if desired.
*If you can find fresh nutmeg, grate about a teaspoon (or to taste) for this recipe instead of using the dried.
**I use 2 packets Splenda or 1 tablespoon granular Splenda or 4 packets Whey Low.
**I also used 1/2 tsp of imitation vanilla and 1/2 tsp of maple extract.. sooo good.
Note: I pour the mixture into a shallow pan large enough to hold both pieces of bread without stacking them (toaster oven pan works good).