By using sprouted whole grain bread instead of white French bread, this classic breakfast gets a healthy twist.
Recipe courtesy of Whole Foods Market.
2 eggs, lightly beaten
1 cup whole milk
2 teaspoons agave nectar
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
pinch of cinnamon
pinch of salt
6 slices sprouted whole grain bread
2 tablespoons butter, divided, more if needed
1 tablespoon agave nectar
3 large ripe, yet firm peaches, sliced
1/3 cup roasted, unsalted cashew halves
1. Preheat oven to 200°F. Beat together eggs, milk, agave nectar, vanilla, cardamom, cinnamon and salt. Pour mixture into a wide shallow dish.
2. Melt half the butter in a non-stick skillet or griddle over medium heat. Soak slices of bread in egg mixture for a minute on each side. Allow excess batter to drip off soaked bread before placing it in heated skillet. Cook French toast in batches until browned on both sides, 5 to 7 minutes per side. Transfer to a baking sheet and keep warm in oven while you prepare peaches.
3. Melt remaining tablespoon of butter and agave nectar in a large, clean skillet over medium-high heat. Add sliced peaches in a single layer and cook, without stirring, for 3 minutes. Turn peach slices and cook 3 minutes longer, until tender and juicy. Serve French toast topped with peaches and cashews.
26g total fat
51g total carbohydrate (4g dietary fiber, 23g sugar)
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