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Cinnamon French Toast

A quick to make breakfast recipe with egg whites for protein. It’s also a great way of using up stale bread. Thank you to Gillian for sharing this recipe.

Time 5 mins to prepare, 10-15 mins to cook
Skill Level Easy

Ingredients List

 

Serves 8
  • ½ cup of egg whites (equivalent of egg-whites from 4 large eggs)
  • 3 tbsp plant-based milk
  • 2 tbsp Plant-based plain yoghurt
  • 1 tbsp maple syrup
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 8 thick slices of wholemeal bread from a stale loaf
  • fresh berries , to serve
  • maple syrup , to serve

Instructions

  1. In a shallow bowl, whisk together all the ingredients up to the bread slices until smooth and well combined.
  2. Heat a heavy-bottomed non-stick frying pan over a medium heat.
  3. Dip each side of the bread slices for a few seconds into the egg mixture.  Drain off the excess and then place in the pan.
  4. Cook for approximately 2 -3 minutes on each side or until golden brown.
  5. Serve with fresh berries and a drizzle of maple syrup

Notes

  1. Cartons of pasteurised egg whites can be found in many supermarkets.
  2. Serve with whatever toppings you like, e.g. sliced bananas, or any other combination of fruits that are in season, poached fruits, honey, yoghurt, a drizzle of nut butter etc.
  3. Once cooled, the French toasts will keep for 3 days in the refrigerator and can be reheated in the oven at 400 F / 200 C / 180 C Fan on a baking tray lined with baking parchment, for around 3-4 minutes each side, or until piping hot.
  4. To freeze after cooking.  Allow to cool completely on a cooling rack.  Transfer to a freezer bag, separating the slices with baking parchment, and freeze for up to 2 months. Defrost in the microwave, and then reheat as above.