Churro French Toast

• 100 g (2 large eggs) Eggs
• 50 g raw (2 large egg whites) Egg whites
• 80 g Nonfat milk (⅓ cup)
• 3 g Vanilla extract (¾ tsp)
• 3 g Ground cinnamon (1¼ tsp)
• 70 g (2 thick slices) Thick-cut white bread
• 8 g Butter (½ tbsp)
• 10 g Sugar (¾ tbsp)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 10 g Maple syrup (½ tbsp)

You'll need: Nonstick frying pan, Shallow dish, Whisk, Plate, Spatula.

Method

1. Whisk the custard and the cinnamon sugar

   Whisk the eggs, egg whites, milk, vanilla and half of the cinnamon in the shallow dish. On the plate, mix the sugar with the rest of the cinnamon.

   Whisk until no strings of egg white remain, or the toast cooks with rubbery patches.

2. Soak and fry the bread

   Melt the butter in the pan over medium heat. Soak each slice of bread for about 20 seconds per side, so it is soaked but not falling apart. Fry 3 minutes per side, until deep golden and the egg is completely set.

   Thick bread soaks without falling apart. Thin slices turn to mush.

3. Roll in cinnamon sugar and top

   Press both sides of the hot toast into the cinnamon sugar. Plate with the yogurt and drizzle with the maple syrup.

   Coat while the toast is still hot and buttery so the sugar clings and forms a crust.

Swaps

• Thick-cut white bread → Whole-wheat bread, thick-cutMore fiber and a nuttier crust.
• Maple syrup → Honey, same weightFloral sweetness; the same calories.