Baked: Apple-Cinnamon French Toast

French toast, but low fat.

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Apples

Health and fertility benefits of Apple-Cinnamon French Toast

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 cups egg beaters
1 1/2 tbsps ground cinnamon
1 1/2 tsps nutmeg
1 1/2 tsps vanilla extract
1 cup slices dried apples
1/2 cup packed raisins
16 oz whole wheat bread
3 tbsps honey
1 tbsp unsifted powdered sugar
3 cups fat free milk

Instructions

1. Whisk milk, egg whites, honey, vanilla and in a large bowl.

2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1" pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.

3. Coat a 9x13" baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit.

4. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

5. Preheat oven to 350 °F (175 °C).

6. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more.

7. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

8. Note: recipe from Eating Well magazine. You might need to make this ahead the night before, and refrigerate.

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