Posted by Melissa
I know this website is called “sitting down for dinner”, however, I love when we can sit down together in the morning on school days. I try to make a special breakfast on those mornings when Alan or I will not be home for dinner. On those mornings, there is no t.v. and I may even light a candle.
We are not a pancake family. Although a good strategy for getting your kids to eat their vegetables is to mix pureed squash, beets or zucchini in pancakes, Autumn has never liked pancakes, so there goes that! But, she loves French toast. I too prefer French toast and I like that I can use old bread for the toast and incorporate eggs into their diet. French toast is also much more forgiving and flexible than a pancake recipe. It reheats much better than pancakes the following day. I serve this to the kids about once a week on school days.
Makes 4 pieces of French toast-serves about 2 kids and 1-2 adults
4-5 slices of whole grain bread (You can usually get away with using very healthy bread here, such as sprouted grain or seeded bread that may normally get rejected for use on sandwiches. I usually keep half a loaf in the freezer for this use.)
For the custard:
2-3 tablespoons milk, I prefer 1-2 %
1 tablespoons real maple syrup-we use Grade B syrup, available at the co-ops
1 teaspoons vanilla
¼ teaspoons cinnamon
small pinch of salt
**This custard is very forgiving. Each component is an approximation. Basically, you just need enough custard to saturate the bread. Depending on the bread that you use, the custard will absorb at different rates. Older bread and whole grain bread will absorb more custard.
1 tablespoon of butter for the pan
2 teaspoons ground flax seeds, to sprinkle on after the toast has been dipped in the custard
- Mix the first 5 ingredients in a wide baking pan. The wide and shallow pan allows you to dip 2 pieces at a time. Place as many slices as can fit and flip them a few times, making sure that each side has absorbed a good amount of custard. I try to let it soak up as much as possible, until just before it makes the bread fall apart. Sprinkle flax seeds on wet slices. Transfer any dipped bread to a plate and repeat with the remaining slices.
- Preheat a non-stick pan to med-low and add 1 T butter . As the butter melts, coat the entire pan. Add enough slices to cover bottom of the pan. Cook French toast until it is browned and cooked through. Repeat with remaining slices.
For the kids, I just cut the slice into bit sized pieces. For adults, I pile on the walnuts and fruit. Serve with Real Maple Syrup!