French Toast

Posted on the TOH SS Dieting Link by bakingballerina *For puree veggie you need to cook it in boiling water and then puree it up in your food processor or blender. Fruit purees are just fruit in the food processor, sometimes with a little water added. *The author of the cookbook suggests you make the purees and store them in little plastic bags in your freezer, for future use. French Toast Serves 4 4 eggs 2 T banana or pineapple or sweet potato or carrot or butternut squash puree, or canned pumpkin 1/4 t cinnamon 4 slices whole wheat bread nonstick cooking spray 2 t trans-fat free soft tub margarine spread (as bad as that may sound, I bought some and its really good-the brand Smart Balance actually tastes like butter to me and DH) pure maple syrup, confectioners' sugar or fresh fruit for serving flaxseed meal (optional-but good for you- its a little expensive but a box lasts a while) In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to sioak for 30 seconds to 1 minutes. Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium high (medium for me). When the pan is hot, add the margarine. When teh margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outsides, 2 to 3 minutes per side. Serve warm with syrup, confectioners sugar, or fruit.