French Toast

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Sweet French Toast with lots of vanilla is crisped to perfection. These are delicious enough to eat plain or serve with fresh fruit and/or yogurt. Baking the French toast, as opposed to frying, insures perfect browning, saves time and eliminates too much over heated oil.

Ease: super quick Type: breakfast, brunch Prep Time: 10 minutes Total Time: 40 minutes Yield: serves 4-5 people

Cook's notes

The single most important ingredient in French toast is the bread. Use a lightly sweetened honey and/or molasses whole wheat bread with no additives or sugar. Read the labels! Many breads are called whole wheat, but the first ingredient is " wheat flour" which is a fancy name for white flour. Make sure that the label says "whole wheat flour." Also, when reading the label, in the "nutrition Facts" section, the bread does not need more than 4 grams of sugars per slice. You can use my Whole Wheat Challah or, if you have a Trader Joe's nearby, use their "Fat Free Organic Whole Wheat Bread."

Ingredients

4 eggs
2 t vanilla
2/3 c applesauce
2/3 c milk
10 slices whole wheat bread (see notes)
canola or safflower oil for the pans

Steps

• Preheat oven to 400° F, no convection. Lightly oil 2 nonstick jelly roll pans. (in a pinch, you can use cookie sheets.)
• In a medium size bowl, whisk all of the ingredients, except the bread. (You don't want a deep mixing bowl, but you need about an 8" diameter at the base. Serving bowls work well.)
• Submerge the slices of bread in the egg mixture and let soak for a few seconds. Remove slices to prepared pans.
• Bake for 12 minutes then turn the slices over. Continue baking for another 13 - 15 minutes until golden brown.
• To keep warm, place on rack in 200° F oven.
• Freeze left over toasts in airtight plastic bags. Just toast and serve for a quick meal.

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