Jan. 13, 2007 - Blueberry Peach French Toast
Home from my 2nd WW meeting of the year - down 1.4 lbs. Still not at my lowest weight ever, but I'm slowly getting back there. Another 2.4 lbs - and then I'll be at my lowest.
Goal for this week - journal, journal, journal. I know if I have to write it - it'll be healthy for me, or else I won't admit to it. So - as long as I write it - I can eat it.
Sitting down now to compose a menu for the week. Making this tomorrow a.m.
Baked Blueberry-Peach French Toast
POINTS® Value: 4
Servings: 8
This baked, stuffed-French toast is filled with sweet blueberries and peaches and then topped with a cinnamon-sweet milk mixture. Great for a holiday brunch.
Ingredients
16 slice light whole wheat bread
1 cup blueberries, fresh, or frozen blueberries (thawed if frozen)
1 large peach(es), chopped or 1 cup frozen peach slices (thawed if frozen)
2 1/2 cup fat-free skim milk
2 cup fat-free egg substitute
2 Tbsp sugar, granulated
1 tsp ground cinnamon
1 tsp vanilla extract
1 Tbsp powdered sugar
Instructions
Preheat oven to 400ºF.
Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.
Notes
You can prepare this recipe in advance, cover it with plastic wrap and refrigerate it up to 24 hours. When you’re ready to cook it, replace the plastic wrap with aluminum foil and bake as directed in instruction #4.
Tomorrow night for dinner I'm going to either have shrimp and taters with chicken, or shrimp paella. I'll see whats on sale at the store first.
Goal for this week - journal, journal, journal. I know if I have to write it - it'll be healthy for me, or else I won't admit to it. So - as long as I write it - I can eat it.
Sitting down now to compose a menu for the week. Making this tomorrow a.m.
Baked Blueberry-Peach French Toast
POINTS® Value: 4
Servings: 8
This baked, stuffed-French toast is filled with sweet blueberries and peaches and then topped with a cinnamon-sweet milk mixture. Great for a holiday brunch.
Ingredients
16 slice light whole wheat bread
1 cup blueberries, fresh, or frozen blueberries (thawed if frozen)
1 large peach(es), chopped or 1 cup frozen peach slices (thawed if frozen)
2 1/2 cup fat-free skim milk
2 cup fat-free egg substitute
2 Tbsp sugar, granulated
1 tsp ground cinnamon
1 tsp vanilla extract
1 Tbsp powdered sugar
Instructions
Preheat oven to 400ºF.
Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.
Notes
You can prepare this recipe in advance, cover it with plastic wrap and refrigerate it up to 24 hours. When you’re ready to cook it, replace the plastic wrap with aluminum foil and bake as directed in instruction #4.
Tomorrow night for dinner I'm going to either have shrimp and taters with chicken, or shrimp paella. I'll see whats on sale at the store first.
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