This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.
"The menu said, 'Breakfast served any time'. So I ordered French Toast during the Renaissance." -Steven Wright, Comedian
This French Toast is based on my wife's mother's recipe. She talked about it with such reverence that I was unsure about even cooking it. But I did.
The amazing thing about this recipe is the nutmeg. Most French Toast recipes use cinnamon, but the ground nutmeg creates a much more elegant flavor.
Servings: 2 | Serving size: 2 slices bread
Cooking Time: 30 Minutes
This recipe can easily be multiplied and divided by 2. Leftover French Toast is not very good and the batter doesn’t keep well.
Place the egg, sugar, milk, ground nutmeg and vanilla in a large mixing bowl.
Whisk until well blended.
Heat a non-stick griddle over medium-high heat.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter.
Gently dunk and turn the bread until it is well coated and slightly soaked.
Place the 4 slices of soaked bread on the griddle and cook for about 3 – 4 minutes.
Turn and cook on the other side.
Cook, turning occasionally, until both sides are golden brown.
Depending on your stove or griddle you may need to reduce the heat slightly.
Remove and top with one teaspoon of butter on each piece of toast and serve with pure maple syrup.
Serving size: 2 slices French Toast with butter and maple syrup
|Calories 290||Calories from Fat 56|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 42g||15%|
|Dietary Fiber <1g||3%|
|Vitamin A 9%||Vitamin C 0%|
|Calcium 5%||Iron 15%|
|Vitamin K 0mcg||Potassium 200mg|