French Toast

My mom makes the most mouth watering French Toast and no other French Toast could even begin to compare. While visiting my parents recently, she made this delicious breakfast and I knew I had to share it with you! Unlike most French toast which is soaked in eggs, this recipe uses egg whites and has a special ingredient – Ice Cream!!!

Who doesn’t love ice cream for breakfast?

 What you’ll need:

1 Loaf French Bread

3 egg whites

1 Cup Vanilla Ice Cream – or you could use Cool Whip and just add more vanilla extract or French vanilla creamer

½ tsp Cinnamon

Dash of Maple Extract

Dash of Vanilla Extract

Dash of Salt

Optional: Nutmeg, caramel, or your favorite cereal crushed up to add a special crunch.

First, slice the bread ½ – 1 inch thick and set aside.

Next, whip up the 3 egg whites until it peaks. *The picture above shows what it will look like when it peaks.

Then blend in the salt, cinnamon, vanilla extract, maple extract, and ice cream.

The batter should be thick, but it will get thinner as the ice cream begins to melt.

*At this point, you could add more cinnamon, nutmeg, caramel, or crushed cereal.

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French Toast

Print Recipe

• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 1 1x

Ingredients

Scale 1x2x3x

• 1 Loaf French Bread
• 3 egg whites
• 1 Cup Vanilla Ice Cream – or you could use Cool Whip and just add more vanilla extract or French vanilla creamer
• ½ tsp Cinnamon
• Dash of Maple Extract
• Dash of Vanilla Extract
• Dash of Salt
• Optional: Nutmeg, caramel, or your favorite cereal crushed up to add a special crunch.

Instructions

1. First, slice the bread ½ – 1 inch thick and set aside.
2. Next, whip up the 3 egg whites until it peaks.
3. Then blend in the salt, cinnamon, vanilla extract, maple extract, and ice cream.
4. Next, spread the batter on one side of the bread and place the bread batter side down onto an oil sprayed frying pan on medium. Continue this step until the pan is full.
5. Spread more batter on top of each slice of bread right before they are ready to flip – when golden brown.
6. Your French toast is ready to eat when both sides are golden brown. Top and enjoy!

Notes

• *If you have extra batter, you can store it in the fridge for up to 5 days or in the freezer for a couple of weeks.
• *When making a large quantity set your oven to 200 degrees and place your golden brown French toast in a pan to keep warm as you cook.

Nutrition

• Serving Size: 4

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