We love every recipe that we find over at Green Plate Rule, and this is no exception. Check it out.
“You can buy French Toast sticks in the freezer section – but do you really know what is in them? Most of them are deep fried leaving you with tons of grease and an upset stomach! Kellogg’s Eggo French Toaster Sticks have 2 kinds of dye in them, a laundry list of ingredients, not to mention there is 25% of your sodium in a serving – really why on earth do they put that much salt in those things? To make them taste better I guess – load them with fat, salt and sugar and you can make the poorest quality food taste better but guess who ends up paying the price? Our waistlines and our hearts and that of our kids – is it really worth it?
It didn’t take me anytime at all to put this together and it was just as easy to make a double batch and freeze some for breakfast next week. You can spread peanut butter and jelly or cream cheese and berries or bananas in the middle for an easy school lunch. I used the Nature’s Pride Hearty Whole Wheat with Flax Bread and it worked beautifully. Each slice is full of 22 grams of whole grains, 3 grams of fiber, and 5 grams of protein. Once I had the liquid mixed up it didn’t take long to get this on the griddle and cooking away. I made a big Ziploc bag full and they kids have eaten off them all week, even had them for a snack after school with fresh fruit.”
From Chef Amy of GreenPlateRule.com
Best French Toast Sticks
Prep time: 8 mins
Cook time: 10 mins
Total time: 18 mins
Serves: 4
Whole wheat cinnamon french toast fingers made with coconut milk and pure maple syrup.
Ingredients
6 slices of Nature’s Pride Hearty Wheat Flax Bread
1 c. coconut milk, unsweetened
3 eggs, beaten
1 T. pure maple syrup
1/4 t. cinnamon
Dash nutmeg
1 t. vanilla
1/2 t. zest of orange (optional)
Instructions
Stack the bread slices in 2 piles and cut each pile into 4 fingers.
Beat together egg, coconut milk, maple syrup, cinnamon, nutmeg and vanilla, and orange if using.
Heat a lightly oiled griddle or skillet over medium-high flame.
Dunk the fingers of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot with pure maple syrup, jam and fresh fruit.
