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.
   

Posted in: breakfast