Monday 22 October 2018

French toast with a tropical twist

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, Jessica Seinfeld, illustrations by Steve Vance 2007 New York





French Toast

Serves 4

4 large eggs; 2 tblspn banana or pineapple or sweet potato or carrot or butternut squash puree, or canned pumpkin; ¼ tsp cinnamon; 4 slices whole-wheat bread; nonstick cooking spray; 2 tspn trans-fat-free soft tub margarine spread; pure maple syrup, confectioners’ sugar or fresh fruit, for serving; flaxseed meal (optional)

1. In a shallow bowl, whisk 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)

2. Coat a nonstick griddle or large nonstick skillet with cookery spray and set it over medium-high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners’ sugar, or fruit.

I made a kiwi fruit and pineapple puree to add to the egg mix, and served the fried toast with fresh fruit and maple syrup. A delicious, nutritious breakfast! Anne


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