It’s a morning to remember. How can it not be when I’m having something so deliciously decadent (but not really that decadent)? I’m warm in my pajamas watching birds fly by, munching on the most delightful Bailey’s Egg White French toast; my own personal bliss. Believe it or not, while I was growing up, I always had savoury french toast (equally amazing) with onions, hot sauce, spring onions etc. It wasn’t until a few years ago that I realized French toast was a sweet morning treat for most people!
I’m a big fan of Bailey’s. I don’t like the taste of alcohol at all, but the use of Bailey’s in any sort of baking, or cooking is fine by me! It gives French Toast a truly memorable “kick.” The use of egg whites instead of a full egg was purely out of necessity – you see, I ran out of eggs, and I had a carton of egg whites just begging to be used! It’s a great low cholesterol version of french toast.
The trick here is to make the french toast as crispy as possible – I make sure my pan is really hot before the soaked bread even touches it! There’s nothing worse than soggy, limp french toast. Happy morning to everyone!
- 4 slices of whole wheat bread (I use 12 grains from Country Harvest)
- ½ carton of egg whites (3.5 egg whites)
- ⅛ cup Bailey's Irish Cream
- 5 tablespoons milk (or lactose free milk)
- ¼ teaspoon vanilla extract
- pinch of cinnamon
- PAM baking spray or butter for pan
- honey (optional, for serving)
- Heat your pan with butter or PAM baking spray
- Cut your slices of bread into triangles and in a bowl, whisk together all other ingredients (except honey) until egg whites start to foam
- Once pan is heated, dip each side of bread into the egg white mixture and shake off excess liquid
- Drop each slice into the pan and press into heated pan with a spatula, after 8-9 seconds, flip over
- Repeat for each slice and transfer to serving plate and drizzle with honey if desired