Comfort Food Fix by Ellie Krieger
From Comfort Food Fix (Wiley) by Ellie Krieger, this crunchy-on-the-outside, eggy-on-the-inside finger food will have kids begging for breakfast. What they won't know: Each serving contains 7 fewer grams of saturated fat and 90 fewer calories than the average plate of French Toast. It's okay, though. You know it's healthier, and that's all that matters.
1 cup sliced almonds
3 cups cornflakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup low-fat (1%) milk
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Nonstick cooking spray
4 large slices firm whole-grain bread (6 ounces), each piece cut crosswise to make 5 fingers each
Maple syrup for serving, optional
1. In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflake mixture to a shallow bowl.
2. In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
3. Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflake mixture, gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
Excerpted from Comfort Food Fix © 2011 by Ellie Krieger. Photographs courtesy of Quentin Bacon. Reprinted with permission of John Wiley & Sons, Inc.
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