Baby steps. That’s the name of the game with this baking stuff, and that’s what’s so appealing about French Toast. It’s basically a couple slices of bread that accidentally ran into an omelet. Omelets I can handle and, apparently, French Toast is no different.
Is it baking? No. But it’s not cereal either. And it’s delicious.
To top it off, I cooked down an Ida Red apple with some raisins, cinnamon, and brown sugar. It’s a vestige from the weekend’s ill-fated pancakes, and it worked just as well with French Toast. Both elements were easy, healthy, and just real good. A definite repeat.
See the recipe and money shot after the jump:
- 2 slices of whole wheat bread
- 2 egg whites
- a good splash of milk
Combine the whites, milk and cinnamon and soak the bread in it. Get a pan nice and hot and cook the bread as you would an omelet.
Apple Raisin Chutney
- 1 apple, diced
- cinnamon (other pumpkin spices would be good too – ginger, clove, nutmeg, allspice)
- my dried orange peel stuff
- teaspoon brown sugar
- water (a lot, incrementally)
Put all the elements in a small pot over medium heat – use just enough water to have everything sitting in it. Cook everything for a while until the apple starts to get mushy. Continually add more water as it evaporates. Towards the end, mash everything up a little with a fork. Done.