This healthy french toast is a hearty and delicious breakfast that’s meal prep and freezer friendly, so you can enjoy it any day of the week!
I have some AMAZING news. After three years without eggs in his life, KJ is not only tolerant of them, but he’s eating them with gusto!
For anyone new around here, you can read about my son’s food intolerances issues here (but be warned, there are many pictures of baby poop!) The long and the short of it is he couldn’t have eggs and dairy for a long time. Then, he was able to tolerate eggs in baked goods. However, by the time he was able to drink milk (just over two), he was in the classic neophobic phase and wouldn’t touch eggs with a ten-foot pole. Plus, I still worried they might upset his stomach since he has a family history (his Dad’s side, I have a stomach of steel), inducing some unfortunate GI symptoms.
However, the other day, I made my Egg White French Toast, and he loved it. He kept eating it for breakfast every day, and there were no issues. Then, my mom was eating some eggs, and he wanted some. A week later, he ate so much of Mr. Hungry’s eggs he had to make more. So now, we’re eating eggs once a week with gusto, and I’m so thankful for an easy healthy meal item to be in our lives.
After I was sure he was okay with eggs, I decided to modify my egg white french toast recipe to use whole eggs. Eggs are one of the BEST sources of choline, which I’ve always worried he wasn’t getting enough of since he didn’t eat eggs. Choline is a vitamin that is essential to the formation of cell membranes and acetylcholine, which is a neurotransmitter that coordinates messages in the nervous system and the brain. It’s vital for kids under 5, babies, breastfeeding mothers, and pregnant women. Egg yolks also have healthy fats, vitamins, minerals, and more! So, now that I’m not pregnant and clamoring to get more protein in (in a way that I can stand), I figured whole eggs would be good for all!
This recipe doesn’t have quite as much protein as my egg white version, but still 12 grams per serving which isn’t too shabby! The yolk makes it taste a little richer and a bit more hearty. I noticed I had to cook it a couple of minutes longer on each side as well. It’s still freaking delicious, though, and it’s meal prep and freezer friendly. Instructions below!
How to Make Healthy French Toast
Like any good French Toast recipe, you make your sweet and cinnamony batter first. Next, you’ll want to whisk until the mixture is fully incorporated. Failure to mix the ingredients thoroughly will result in a french toast resembling bread dipped in egg pieces and not actual french toast. Once your mixture is ready, heat your skillet. I’m still a fan of using butter for french toast, but you could also use any cooking oil. Coconut oil would impart a lovely flavor as well. Then, work QUICKLY and use your hands. You’ll dip each piece of bread in the mixture, make sure it’s fully coated, and then place it on the skillet. After a couple of minutes, once it’s golden brown on one side, you’ll flip it!
How to Store & Freeze Healthy French Toast
When you remove french toast from the skillet, allow them to cool on a cooling rack. When fully cooled, french toast can be stored for 3-5 days in the refrigerator or up to 3 months in the freezer.
For best results, reheat and/or defrost in the microwave, then crisp again by pan-frying or placing french toast pieces in the toaster oven.
Swaps & Substitutions:
Eggs – Do not omit, you could substitute something like just eggs, but I haven’t tried it!
Vanilla Unsweetened Almond Milk – sub cows dairy or any dairy substitute milk you’d like here
Maple Syrup – optional, but tastes oh so good
Vanilla Extract – optional, but essential for flavor
Cinnamon & Nutmeg – adjust to taste
Butter – use vegan butter as a substitute. I’ve always loved Mikyokos
Whole Grain Bread – any hearty 100% whole grain bread will do
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Add a link to my egg white french toast video since the process is the same and I haven’t had time to video this version yet!
Healthy French Toast
- Large Nonstick Skillet
- In a medium bowl, whisk eggs, almond milk, maple syrup, vanilla, and cinnamon until frothy.
- Heat 1 teaspoon butter or vegan butter on a skillet on medium. Quickly dip one piece of bread in the egg mixture, turn it over to make sure it's fully coated, and then place it on the heated buttered skillet. Repeat with another piece of bread. Cook on the skillet until the side facing down is golden brown, about 2-4 minutes. Turn bread pieces over and allow to finish cooking until both sides are golden brown. Remove bread slices from the skillet and repeat with the remaining bread slices.
- Top with more butter, fresh fruit, maple syrup, or any other toppings you want!
- When you remove french toast from the skillet, allow them to cool on a cooling rack. When fully cooled, french toast can be stored for 3-5 days in the refrigerator or up to 3 months in the freezer.
- For best results, reheat in the microwave, then crisp again by pan-frying or placing french toast pieces in the toaster oven.
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