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Sunday, September 18, 2011

Deceptively Delicious - cooking french toast with pureed carrots

A special thank you to Jessica Seinfeld and her book Deceptively Delicious that has allowed me to find great recipes where I can sneak in fruits and vegetables. I also love that I have 2 little eager children who love to help me cook and bake!

4 large eggs
2 tablespoons banana or pineapple or sweet potato or carrot or butternut squash, or canned pumpkin
1/4 tsp cinnamon
4 slices whole wheat bread (I used 6)
2 tsp trans fat free soft tub margarine spread
Pure maple syrup, confectioners' sugar, or fresh fruit, for serving
Flaxseed Meal (optional)

1.In a shallow bowl, whisk the eggs, puree and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy)

2. Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side.

3. Serve warm with syrup, confectioners' sugar, or fruit.

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