French toast is one of my favorite Sunday morning breakfasts. It’s one of the things my mom would make for us growing up, and this “lightened” version is reminiscent of the one she’d serve. She always used sliced white bread, which comes in handy when your trying to cut calories. Instead of the more traditional challah or brioche, I use 647 bread which has 6g net carbs, only 40 calories and is packed with 7g of fiber. I do splurge on the butter mash topping. As a kid, I thought it was gross when my mom used to put it on hers, but I’m not sure what that was about. You can skip the topping to save even more calories, but I think it’s worth it!
Mom’s French Toast with Butter Mash // Serves 4
6 large eggs
2 tablespoons pure maple syrup
2 tablespoons whole milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 slices 647 Italian bread
4 tablespoons salted butter, softened, plus more for greasing
2 tablespoons plus 2 teaspoons sugar
1 cup mixed berries
In a shallow bowl, whisk the eggs vigorously.
Add the syrup, milk, cinnamon, vanilla and salt and whisk well to combine.
Meanwhile, warm a non-stick skillet or griddle over medium heat.
Coat the skillet with butter, then use a paper towel to remove any excess, leaving just a thin coating.
Dip the bread into the batter, as quickly as possible. Flip and repeat. You do not want to allow the bread to soak up the egg mixture or it will become mushy.
Place the bread onto the pan and cook until light golden brown, about 3 minutes, flip and cook 2-3 minutes more.
Repeat with the remaining bread. Whisk the egg mixture occasionally to keep the cinnamon from settling.
Place 1/2 tablespoon of butter over each slice of cooked French toast and sprinkle 1 teaspoon of sugar over the butter.
Use a fork to gently mash it into a slush and spread it over the bread.
Serve warm with fresh mixed berries.