Red, White and Blue French Toast

This Independence Day, the celebrations begin with a festive breakfast.

Ingredients

• Whole grain bread - 18 slices
• Liquid pasteurized eggs - 1 1/2 pint
• Fat free milk - 1 cup
• Water - 8 oz.
• Granulated Sugar - 3 oz.
• Cornstarch - 3 tsp.
• Lemon zest - 1/2 tsp.
• Fresh strawberries - 6 oz.
• Fresh blueberries - 6 oz.
• Plain non-fat yogurt - 1 1/2 cup
• Honey - 2 Tb.
• Vanilla extract - 1/2 tsp.
• Vegetable oil

Pre-preparation

1. In a bowl, add liquid pasteurized eggs, fat free milk, granulated sugar and vanilla extract.
2. Whisk to combine.
3. Preheat non-stick sauté pan or flat top over medium-high heat.
4. Coat sauté pan with vegetable oil.

Preparation

1. Coat bread in egg mixture on both sides.
2. Place bread slices onto heated sauté pan.
3. Cook until golden on both sides.
4. Remove French Toast from pan and cut in half on a diagonal.
5. In a sauce pan, add water, granulated sugar, cornstarch and lemon zest.
6. Whisk to combine.
7. Add fresh strawberries and blueberries.
8. Cover the pan over medium-high heat until fresh fruit sauce is thickened.
9. In a bowl, add plain non-fat yogurt, honey and vanilla extract.
10. Stir to combine yogurt mixture.

Plate

1. On a plate, add 3 pieces of French Toast.
2. Top with fresh fruit sauce.
3. Top with yogurt mixture or serve it on the side.
4. Eat and enjoy the Fourth of July!

Want more recipes? Visit our Eat Healthy section.

Recipe by Chef Michael Wahl.