Sprouted French Toast with Peaches and Cashews

Sprouted French Toast with Peaches and Cashews

Serves 3
By using sprouted whole grain bread instead of white French bread, we've given this classic breakfast a healthy twist.
  • 2 eggs, lightly beaten
  • 1 cup skim milk
  • 2 teaspoons agave nectar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 slices sprouted whole grain bread
  • 2 tablespoons butter, divided, more if needed
  • 1 tablespoon agave nectar
  • 3 large ripe, yet firm peaches, sliced
  • 1/3 cup roasted, unsalted cashew halves
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Preheat oven to 200°F. Beat together eggs, milk, agave nectar, vanilla, cardamom, cinnamon and salt. Pour mixture into a wide shallow dish.

Melt half the butter in a non-stick skillet or griddle over medium heat. Soak slices of bread in egg mixture for a minute on each side. Allow excess batter to drip off soaked bread before placing it in heated skillet. Cook French toast in batches until browned on both sides, 5 to 7 minutes per side.

Transfer to a baking sheet and keep warm in oven while you prepare peaches.

Melt remaining tablespoon of butter and agave nectar in a large, clean skillet over medium-high heat. Add sliced peaches in a single layer and cook, without stirring, for 3 minutes. Turn peach slices and cook 3 minutes longer, until tender and juicy. Serve
French toast topped with peaches and cashews.
Nutritional Info: 
Per Serving: Serving size: 2 slices, 400 calories (150 from fat), 16g total fat, 6g saturated fat, 55mg cholesterol, 280mg sodium, 52g carbohydrates, (8 g dietary fiber, 10g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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