A Little Goes a Long Way

If you've ever been on a diet, you know that sometime even the smallest treat can bring gratification you may have never thought possible.

That's how I feel about the french toast we've been having for the past few weekend breakfasts. Aaaah, thank goodness!

So simple, really, some whole grain bread, an egg, some milk and a dash of cinnamon and vanilla. Aaaah...and berries and maple syrup on top....Aaah!

The first week, we cooked it on he stove top with a little butter, the usual way. Then Michael had the idea to put the egg soaked bread in the waffle iron, and quick as can be, French toast waffles!

Olivia loved this both ways, and I think you can enjoy this breakfast no matter what side of the scale you're on.

Waffled Whole-Grain French Toast
adapted from Whole-Grain French Toast
1 large egg
3 tablespoons low-fat milk
Pinch of salt
Pinch of cinnamon
Drop of vanilla extract
2 slices of whole-grain bread
nonstick spray
1 teaspoon butter (optional)

For topping:
1/2 cup of fresh or frozen berries
1 tablespoon of maple syrup

1. Heat waffle iron, if using and brush with oil.
2. Break the egg into a pie or baking dish and beat it with a fork until uniform and smooth.
3. Add the milk, salt, cinnamon, and vanilla, and stir until well blended.
4. Add the bread side by side, and let it sit in the custard for several minutes.
5. Turn the bread over and let it soak on the other side for another minute or so, tilting the dish to be sure all the liquid reaches the bread.
6. Heat and lightly spray a skillet if using, and melt in the butter.
7. Fry the soaked bread for about 5 minutes on each side, or place and cook in waffle iron.

makes one serving