French Toast Ala South Beach Recipes

FRENCH TOAST ALA SOUTH BEACH

Steps:

• Heat skillet and spray with butter flavored cooking spray.
• Dip bread into egg eeaters.
• Put bread onto heated skillet and flip when browned.
• When plated, sprinkle with confectioners sugar.

TOAST-LESS FRENCH TOAST - SOUTH BEACH PHASE 1

Steps:

• Warm a small frying pan over medium heat with 1 TBS of butter or spread. If using unsalted spread, I recommend adding the tiniest bit of sea salt - it gives the outside a nice complimenting flavor.
• Combine egg, clove, nutmeg, cinnamon, and vanilla extract in a bowl - use a fork to whip together.
• Once butter or spread starts to bubble, pour in the egg mixture.
• Once the egg is mostly cooked on the bottom, use your chef skills to flip it out of the pan and over (one large pancake shape is the ultimate goal). If you aren't a chef (and I'm not either) do your best to get it over in one piece.
• Once firm, it is done.

FRENCH TOAST

Steps:

• 1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan. 2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours). 3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge. 4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
• You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish! If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended. Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right. The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (LOW GI, SOUTH BEACH)

Steps:

• Combine all of the ingredients in a jar.
• Shake well.
• Refrigerate.
• Variations: Add one of the following-- four cloves of crushed garlic, a squirt of lemon or lime juice, 2 tsp of fresh chopped basil, 2 tsp of minced scallion, 2 tsp fresh thyme, 2 tsp of fresh marjoram.