Monday, April 4, 2011
Some children are suspicious of the “specks” in whole-grain bread, and a dusting of sugar serves nicely as camouflage! A shaker for confectioners’ sugar is one of the best investments I’ve ever made.
Prep: 3 minutes • Total: 10 minutes • Serves 4
• 4 large eggs
• 2 tablespoons banana or pineapple or sweet potato or carrot or butternut squash puree, or canned pumpkin
• 1⁄4 teaspoon cinnamon
• 4 slices whole-wheat bread
• Nonstick cooking spray
• 2 teaspoons trans-fat-free soft tub margarine spread
• Pure maple syrup, confectioners’ sugar, or fresh fruit, for serving
• Flaxseed meal (optional)
1 In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy).
2 Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners’ sugar, or fruit.
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