Mock French Toast Cooking Problem

iVillage Member
Registered: 04-16-2003
Mock French Toast Cooking Problem
14
Sat, 04-21-2007 - 5:16pm

Hi SBD'ers :)

I had my 1st attempt w/ making the Mock French Toast and the only problem I encountered was when it came time to flipping it. I felt I let it cook long enough on one side before I flipped it over, but it came out looking like scrambled eggs! ha ha! It did taste good, but does everyone else have this problem?

Thanks!
Edy

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iVillage Member
Registered: 08-06-2004
Wed, 04-25-2007 - 4:12pm
Has anyone attempted to microwave or bake the mock french toast?

 

 

iVillage Member
Registered: 12-11-2003
Wed, 04-25-2007 - 5:24pm
One time I added a tablespoon of whole wheat flour which made it easy to flip. It looked prettier, but tasted more like a pancake. I am wondering if there is something that would help thicken it, maybe baking powder? I do not bake much so I have no idea. Has anyone experimented with adding something to thicken the batter?
iVillage Member
Registered: 10-04-2006
Wed, 04-25-2007 - 5:37pm

There is another recipe for Mock French Toast that is baked, this is the one I've always used:

French Toast SBD Style (Phase 1)
4 whole eggs + 4 egg whites
1 cup low fat or fat-free ricotta
1 T vanilla
1 T cinnamon
Dash nutmeg
3 T Splenda
Beat all ingredients and pour into an 8x8 baking dish sprayed w/ Pam.
Bake at 325 degrees F for 30 minutes.

I make a pan of it then just heat up individual slices in the morning in the microwave.

















belizesig1
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iVillage Member
Registered: 04-08-2003
Thu, 04-26-2007 - 10:25am

Again, you don't need to flip it - just stick it under the broiled for 1 minute after it has set on the bottom.

also, I make enough for 2 servings the night before and then just micro 1 servings the next day for 1 minute.

You do not need to add flour or thickening. This comes out just like an omlette. This is how we omlette's in a restaurant I worked at.

Linda

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