The Plan: French toast for the kids. It’s easy, filling, and they both eat it. But how could I turn it into something else for me and Old Man Diabetes? Stuff them with yumminess, of course! I didn’t include sugar in the egg dip so it could be used for both meals as well. I used Milton’s multi grain bread for the kids and Dave’s Killer bread for us.
3 or 4 glugs of egg whites out of the carton
Big splash of milk
Cinnamon sugar mixture, optional
Strawberry jam or maple syrup
Cheese, I used Havarti
Kale spinach mix (it’s a Costco sized bag, so I’m putting this shtuff on *everything*)
I meant to add a capful of vanilla extract, but forgot, and nobody seemed to mind.
I cooked the kids’ French toast first. After dunking the slice into the egg mixture, I’d place it in the pan over medium heat. To add a bit of flavor to theirs, I’d sprinkle the cinnamon sugar mixture on top of each slice before flipping. I set my toaster oven to warm and throw them in there while I cook the rest.
For the parents’ version, I only dipped one side of one slice of bread, put that in the pan, then pile the insides on, then dip the other slice and place that on top. It made it easier than trying to dip a whole sandwich.
Me: good, hearty, filling.
Huzz: surprised it turned out so well.
Girl: asked if there were any leftovers the next morning!
Boy: ate without a fuss, which is basically the best response I could get from him.