Monday, November 15, 2010

French Toast

There are very few high-carb foods that I miss. I truly am happy to eat meat, eggs, and veggies; in fact, eggs are pretty much my favorite food on the planet. I have very little interest in pasta or even cookies. However, there is one carb-bomb for which I possess an undying love: French toast. Especially challah French toast. Crispy outside, soft inside, eggy throughout, and a perfect vehicle for butter and maple syrup. But alas, it has been relegated to occasional cheat meal status.

Until now.

I made Jamie's oopsie rolls and they reminded me of challah or brioche. Unlike most low carb breads which are dense and mealy, these are light, fluffy, sweet, and airy.


I don't see myself using these as rolls -- I'm content to eat my burgers bunless atop a big plate of salad greens. However, they make a perfect French toast.

OOPSIE ROLL FRENCH TOAST
Serves 2

INGREDIENTS
  • 1 recipe oopsie rolls (picture tutorial, tips and tricks), cooled completely. I used Philadelphia brand low-fat cream cheese because it's still pretty much carb-free with fewer calories. ETA: You can alternately bake the oopsie roll batter in a parchment-lined 13"x9" lasagna pan, then cut it into squares
  • 2/3 cup Eggbeaters (or an egg beaten with some half-and-half or almond milk)
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
DIRECTIONS
  1. Spray a nonstick pan with cooking spray and heat over medium.
  2. Combine the Eggbeaters, cinnamon, and vanilla in a bowl. Beat with a fork.
  3. When pan is hot, dip each roll in the egg mixture and then cook, turning once and re-spraying the pan before flipping. Cook each side until golden brown. Serve with butter (or butter spray) and Walden Farms breakfast syrup or homemade sugar-free syrup.

5 comments:

stephthegeek said...

Just had these again today, mmm. Made the oopsie rolls using a cookie sheet to get them extra thick and square, plus I think the cut edges help them absorb more of the batter. And the best sugar free syrup I've tried: http://www.josephslitecookies.com/index.cfm?method=Shopping_detail&productID=20&parentcatID=1

Erica said...

Ooh those are good tips!! That syrup looks tasty, unfortunately maltitol does NOT agree with my stomach :( I do plan to experiment with erythrytol soon, though!

stephthegeek said...

Yeah Chris is the same with maltitol, but ok in small quantities. I wish more products used erythritol instead.

Joce said...

I love this recipe, very simple. It is great to have something different than bacon and eggs.

Tara Edwards said...

I thought you might want to know about this!
http://zenbellycatering.com/2014/09/23/grain-free-challah/

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