Vanilla Creamer French Toast
A twist on French Toast using vanilla-flavored coffee creamer. Less calories and more tolerant for those who are lactose intolerant because most creamers are non-dairy.
A twist on French Toast using vanilla-flavored coffee creamer. Less calories and more tolerant for those who are lactose intolerant because most creamers are non-dairy.
- Carbohydrate 14.9304768952253 g
- Cholesterol 564 mg
- Fat 14.3412705805824 g
- Fiber 0.762332496388201 g
- Protein 19.212570941893 g
- Saturated Fat 4.38634466147085 g
- Serving Size 1 1 Serving (115g)
- Sodium 348.536956636231 mg
- Sugar 14.1681443988371 g
- Trans Fat 2.34776342693753 g
- Calories 267 calories
Step-by-step
- In a bowl large enough to place a slice of bread flat on the bottom, scramble eggs with a whisk or fork; add French Vanilla creamer, milk and cinnamon (optional), continue to whisk until mixed well, set aside.
- In a nonstick skillet, spray with oil or pour vegetable oil the size of a quarter to bottom and allow to heat on medium heat.
- When oil has heated, place a slice of bread into the milk mixture coating each side lightly (do not allow it to soak through bread) then place coated bread into heated skillet.
- Allow the bread to cook on each side until browned to your desire (I like mine lightly browned) 2 minutes on each side.
- Serve with a pat of butter and syrup if desired; however, I just serve it with butter because the creamer has sugar in it already and lots of vanilla flavoring that no syrup is necessary.
- Additionally, you mask the flavor if you add syrup - savor the French Vanilla flavor by eating without syrup.
Saturating sandwich bread until it dissolves into mush remains the primary error cooks commit when preparing custard-dipped breakfast items. Dipping requires speed: submerge each slice for precisely three seconds per side to hydrate the crumb without compromising structural integrity. Utilizing store-bought flavored coffee liquids introduces concentrated sugar and aromatic extracts directly into the dairy base, eliminating the need to measure separate vanilla extract and granulated sweetener. Whisk the four eggs thoroughly with the half-cup of milk and half-cup of creamer until no white albumen streaks remain visible in the bowl. Heat a nonstick skillet over medium output, applying a quarter-sized amount of vegetable oil to guarantee even thermal transfer across the metal surface.
Balancing rich, sweet custards demands sharp, acidic accompaniments that cut through heavy fats on the palate. Serve this preparation alongside crisp, tart green apple slices tossed in fresh lemon juice, or pair it with lightly dressed bitter greens like arugula to cleanse the tongue between bites. Salty cured meats such as thick-cut bacon or dry-cured ham also provide a necessary contrast to the sweet vanilla profile of the custard without requiring additional maple syrup at the table.
Multiplying or reducing the base ratios requires maintaining a precise ratio of one large egg to one-quarter total liquid volume per two bread slices. Adjusting batches downward for a single portion requires scaling down the eggs and liquids proportionally, whereas doubling the yield demands utilizing a wide, shallow baking dish rather than a round bowl to accommodate standard bread slices flat.
Leftover dipped slices cool rapidly on a wire rack to prevent steam from softening the crust. Store any surplus cooked portions in an airtight container in the refrigerator for up to three days, and reheat them exclusively in a dry skillet over medium-low heat to restore crispness.
