This french toast is a wonderful addition to breakfast. Whether you're trying to eat lighter or simply trying to use up egg whites that you may have on hand, this recipe comes in handy.
In a pie plate whisk together the egg whites, milk, cinnamon and vanilla until well combined.
Preheat your skillet or griddle to medium-high heat (about 350 degrees F).
Grease your pan with olive oil to make it nonstick.
Dip a piece of bread into the egg mixture and flip it to coat the other side.
Cook the bread for about 2-3 minutes per side in your heated pan until golden brown.
Serve with fresh fruits and maple syrup.
Notes
Recipe Tips.
Do not allow your bread to soak for too long. This mixture is pretty wet, so a quick dip and coating on both sides is all that is needed. If you allow the bread to rest in the egg white mixture for too long, it will become very soggy and try to fall apart when lifted.
Freezing.
You can freeze your french toast on a baking sheet for one hour until solid and then transfer to an airtight container for up to 2 months. Reheat before serving.
Leftovers.
Your leftover french toast can be kept stored in a Ziploc bag in the fridge for up to 4 days. Warm in the microwave before eating or eat it cold if desired.