Kids in the Kitchen
- 3 egg whites
- 1 egg
- ½ cup skim milk
- 2 tablespoons orange juice
- 1 teaspoon brown sugar
- ¼ teaspoon vanilla extract
- 8 slices stale whole wheat, or challah or sourdough bread
- fresh fruit, such as strawberries or light syrup or orange/raspberry juice concentrate for topping
- Medium mixing bowl
- Egg beater, fork or wire whisk
- Non-stick spatula
- Measuring cups
- Measuring spoons
- Large, nonstick frying pan or griddle
- In a medium bowl, whip the egg whites, egg, milk and juice using an egg beater, fork or wire whisk (about 20 strokes).
- Add the sugar and vanilla and beat until slightly foamy (about 15 strokes).
- Dip the bread, a slice at a time, into the egg mixture. Flip it to coat both sides. Then place the bread on a dinner plate. Repeat this until all the bread is coated.
- Over medium-high temperature (350 degrees), heat a small amount of butter on a griddle or in a large frying pan. Spread the butter around using the tip of a spatula. Cook the coated bread until the underside is golden brown, (about 2 min.). Then flip the bread onto the other side and cook for another 2 minutes.
- Serve the toast warm with your favorite fresh fruit, fruit concentrate, or light syrup and a sprinkle of cinnamon.
*** This recipe doesn't use a lot of egg yolks. It has only ¼ of the cholesterol that most other French toast recipes have. You can save the egg yolks and add them when you are making scrambled eggs.
|Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials|
Kelly and Jenny make Green Eggs & Ham
Hannah and Angelles make Pretty Parfaits
Jack makes Croque Monsieur
Marielle and Josh make a Fruit Pizza