Apple Cider French Toast

Apple Cider French Toast

Ingredients

8 slices soft multi-grain bread
4 large eggs
3 large egg whites
1/2 cup apple cider
1/2 cup fat-free milk
1 tsp. ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1 tsp. vanilla extract
Cooking spray
2 tsp. butter
1/2 cup apple butter, preferably un-
sweetened or lightly sweetened

How we make it

Lay out bread in one layer on wire racks for
1 to 4 hours, or overnight, to dry out, turning
slices once or twice.

In large, shallow baking dish, beat eggs and whites
with fork until frothy and well combined. Add cider,
milk, cinnamon, nutmeg, salt and vanilla and beat to
combine.

Coat large skillet with cooking spray and set over
medium-high heat. While it heats, soak as many of the
bread slices as will fit in baking dish in cider and egg
mixture for 1 minute. Turn and soak for 30 seconds longer.
Do not let it soak longer or it will fall apart.

Melt 1 teaspoon butter and coat pan. Add soaked bread and
cook until slices are well browned on bottom, 2 minutes.
Turn and brown second side, 1 1/2 minutes. Divide bread slices
between two plates, immediately spread each slice with 1 1/2
tablespoons of the apple butter, and serve.

Or, hold the cooked French toast in a warm (175
degree F.) oven, tented loosely with foil, while
making the remaining slices. Add apple butter just
before serving. Melt remaining butter in the pan.
Repeat as above to make the remaining French toast.
Serve accompanied by warm maple syrup, if desired.

Makes 4 servings.

Per serving (includes apple butter): 330 calories, 9 g total fat
(3 g saturated fat), 46 g carbohydrate, 18 g protein, 9 g dietary
fiber, 480 mg sodium.

According to Dana Jacobi: "There are three things to remember when making this French toast. First, pick a multi-grain loaf rather than straight whole wheat. Also, squeeze the bread, selecting one that yields nicely – its slices will soak up the liquid better than firm whole-grain bread. Finally, do not over-soak, as multi-grain breads fall apart more easily than white once they take up the liquid."

Contributed by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.