The tradition of soaking stale bread slices in milk and eggs and pan-frying them in oil dates back to Roman times. Many countries had a variation with their own name but it was the French one that stuck. We prefer to use challah bread, but any bread that needs to be eaten up will do!
STEP ONE – Preparations
- Get out a large frying pan, a glass pie dish, and a serving platter.
STEP TWO – Make the Fresh Toast
1 loaf challah bread (or similar)
1 tablespoon unsalted butter
3 large eggs plus 2 egg whites
¼ cup milk
- Heat the large frying pan over medium-high heat.
- In the glass pie dish, add the eggs, egg whites, and milk and whisk well.
- Add the butter to the hot pan and distribute evenly with a spatula.
- Slice the bread into 8 ½-inch-thick slices.
- Dip each slice in the egg batter and pierce with a fork a few times.
- Repeat this process until the bread is well saturated.
- Cook 4 slices at a time for 10 minutes.
- Flip the slices and cook for another 10 minutes until both sides are golden brown and slightly crispy around the edges.
- Transfer the French toast to a serving platter and cook the 2nd round of slices.
- Serve the French toast warm with maple syrup, honey, fresh fruit, yogurt, cottage cheese, or another topping of your choice.
Recommended Serving Size: 2 slices
Exchanges: 2 starch, 1 protein, 1 fat*
*The Exchanges for toppings are as follows:
2 tablespoons syrup or honey: 1 starch
1 cup strawberries OR ¾ cup mixed berries: 1 fruit
⅔ cup yogurt OR ½ cup cottage cheese: 1 dairy