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Preptime: 15 min.Cooktime: 15 min.
Carbs: 97g
Fat: 5g
Fiber: 4g
Protein: 11g
Satfat: 1g
Sodium: 397mg
For the pear compote:
1 cup sugar (more or less, depending on taste)
1/2 cup water
one 1/2" slice lemon zest
4 cups peeled, cored and sliced pears
For the French toast:
3 large eggs
2 cups skim milk
3/8 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 1/4 teaspoons vanilla extract
12 slices bread, slightly stale
Directions:
Prepare the pear compote:
1. Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.
2. Add the fruit and continue to cook for about 5 to 10 minutes until just tender.
3. Remove the fruit from the juice and set aside. Discard the lemon zest.
4. Reduce the juice over medium-high heat for about 5 minutes until it becomes syrupy. Pour the reduced syrup over the cooked fruit, set aside and keep warm.
For the French toast:
5. Whisk together the eggs, milk, sugar, cinnamon, nutmeg and vanilla until thoroughly mixed. (This can be done ahead and refrigerated overnight.)
6. Spray a griddle or large frying pan with non-stick spray and heat over medium-high heat.
7. Soak the bread slices in the egg mixture until moistened. Place the soaked slices on the griddle. Discard any excess egg mixture.
8. When the bottoms are golden brown, flip with a spatula and brown the other side.
9. Serve the French toast topped with the pear compote.
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