Sunday, March 22, 2009

Cinnamon French Toast for Diabetics

My husband and I had a craving this Sunday morning for French Toast, so I tried this recipe, which is basically my own. It was luscious with Bonne Maman Peach Preserves. But the bread and the sweetener made it better for diabetics.
4 slices Milton's Whole Grain Bread
3 eggs
3/4 cup whole milk (less fat means more sugar, so if you are diabetic always chose the most fat)
2 tablespoons of Organic Raw Blue Agave Nectar (a low glycemic organic sweetener)
1/8 teaspoon salt
1 teaspoon Watkins Cinnamon (Watkins award-winning high-oil Korintje cassia cinnamon is about twice as flavorful as the Ceylon variety, and is the best quality cinnamon available anywhere. It is also the only kind that stabilizes blood sugar. Commercial brands containing the Ceylon variety don't do this.)
3/4 teaspoon Watkins Original Double Strength Vanilla.
Beat salt, eggs, milk, agave nectar, cinnamon, vanilla until fluffy. Soak the bread in this mixture. I like to really soak it, so the bread almost falls apart. Heat butter in a no stick omelet pan on high heat and cook each slice until it's just brown. Butter and serve with sugar-free syrup or preserves.
Susan Fox

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