Healthy French Toast Topped with “Ice Cream”


Brunch doesn’t get better than this!

About a month ago, I was reading about “ice cream” topped French toast.  It linked to this deceptively delicious, almost magic little treat, banana ice cream (The original recipe).  Since then, the lady at the produce market probably thinks we have acquired a pet monkey (haven’t you always wanted a monkey?).

It couldn’t be easier.  It’s ice cream with one healthy ingredient.  However, for the past month I have been distracted by the ice cream and totally forgot about the French toast.  Ryan and I experimented  with adding things like organic peanut butter (YUM!), sugar-free caramel syrup with instant coffee (so far the only one that hasn’t been amazing, possibly because I used too much coffee).  We also loved this with a tablespoon of Nutella, which is never a bad thing.  There are so many possibilities.  But, they all miss the point.  The point of this simple little magic dish is that it is supposed to be healthy.   After the first successful attempt, I was excited to jazz it up and try new flavors but have since come back to enjoying the one simple ingredient all alone in its wholesome, healthy, low-calorie, non-fat, zero chemical/preservative yumminess.  A simple banana (nutritional info)!

And, now I’ve gone back to the recipe I found that sparked this whole thing and made a special brunch treat.  We love brunch on the weekends.  Probably because we usually wake up with the church bells at 10 am and it’s too late for breakfast.  This simple little treat is a phenomenal brunch and allows us to have something we love and stick to our new healthy ways.

Unfortunately, I’ve been unsuccessful at finding the original french toast recipe so here’s how we did it:

Ingredients:

  • 6 slices of slightly stale whole grain bread
  • 2 eggs or 4 egg whites or equivalent egg substitute
  • 3/4 Cup unsweetened almond milk
  • 1 1/2 TBSP Vanilla extract
  • 1/2 TSP butter extract
  • 1 TBSP ground cinnamon
  • Two bananas sliced and frozen (we slice them up and put them in the freezer the night before but it usually only takes about 2 hours to freeze)
  • 4 Strawberries or other berries
  • A few TBSP of organic maple syrup

Method:

Mix all ingredients together in a bowl with a flat bottom.  Heat a large pan on medium heat and spay with Pam or other low calorie cooking spray.  Soak bread one slice at a time, adding more cinnamon as needed.  Cook the bread on each side for 3-5 minutes or until browned to your liking.  Respray the pan as needed.  Keep the cooked slices under a kitchen towel until all are complete to keep everything warm.

While the toast is cooking, toss the frozen banana slices in the food processor and spin on high speed.  You may need to stop to break up the banana chunks and scrap the sides as you go.

It will look you going to end up with banana chunks but just let the food precessor work it’s magic and after a few minutes, it turns into this…

Slice up a few strawberries and voila!

*You’ll want to wait until the very last minute to plate this because the warmth from the French toast will cause the banana to melt faster.

Simple, healthy and yummy.  If you don’t tell kids they are eating a healthy meal, they won’t know it’s not ice cream!  Enjoy!

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