- 125 mL (½ cup) skim milk
- 2 eggs
- 2 mL (½ tsp) orange zest
- 5 mL (1 tsp) vanilla
- 2 mL (½ tsp) ground cinnamon
- 250 mL (1 cup) bran flakes, crushed
- 4 slices whole grain bread
Pineapple Orange Topping:
- 5 mL (1 tsp) soft non-hydrogenated margarine
- 5 mL (1 tsp) granulated sugar
- 1 navel orange, peeled and chopped
- 250 mL (1 cup) diced pineapple
- Preheated the oven to 120°C (250°F).
- In a large bowl, whisk together milk, eggs, orange zest, vanilla and cinnamon. Place bran flakes on a plate.
- Dip each slice of bread in egg mixture and coat both sides well. Then, dip one side into bran flakes.
- Lightly spray a non-stick pan or griddle with cooking oil and heat over medium-high. Cook bread slices, bran flake side down, for about 3 minutes or until golden. Turn over and cook for another 2 minutes or until golden. Place French toast on a baking sheet and keep warm in preheated oven.
- Meanwhile, in a separate non-stick pan, melt margarine and sugar over medium-high heat. Add orange and pineapple and bring to a simmer for 2 minutes to warm through.
- Cut each French toast slice into 4 sticks and serve with pineapple orange mixture.
- Make extra pieces of French toast and freeze uncut. Place them in a toaster to reheat on busy mornings.
- Change up the topping by using fruits you have at home. Try using strawberries, blueberries, raspberries, apples or pears.
- Ask your little chefs to help crack and beat eggs. Older kids can zest the orange.
- Turn this breakfast into dinner by serving with hard boiled or poached eggs and a green salad.