It’s cold and rainy in Athens today, so I decided to make a warm, comforting, super easy breakfast in honor of moving out of my college town soon– Lazy College Kid French Toast.
I invented this “recipe” in college after I moved out of the dorms, but it would be perfect for dorm life! (Recipe in quotations because, as you’ll see, there’s not much to it.) Its also great when you have a french toast craving, but you are drunk at 2 AM too lazy to make the real thing.
I’ve actually slightly modified my original version. Here is the original ”recipe”:
- Piece of whole wheat bread, toasted
- “I can’t believe it’s not butter!” spray (Gaaag! I can’t believe I used that!)
- Sugar free syrup
- Lots of cinnamon!!!!
Directions: Toast bread, spray with butter, sprinkle with lots of cinnamon, drizzle syrup, and microwave for 7-10 seconds.
I learned a lot about nutrition since then, including that less calories does not equal healthier and that the words “spray” and “butter” should never be used in the same sentence! So here I present my Lazy College Grad French Toast!
Mmmm…I want to eat it again!
The changes I made were:
- Using an Ezekiel English Muffin instead of wheat bread. It soaked up the butter and syrup sooo well!
- Using REAL butter, instead of fake butter spray. Tastes better and is all natural. You also only need a little bit, so don’t worry, you’re not clogging your arteries. (There is also a current debate on whether saturated fat even does that, but now I’m getting off topic…)
- Using Trader Joe’s Maple Agave blend. You could also use real maple syrup here, but this is what I had on hand. I can’t believe I used to use the gooey HFCS + artificially sweetened kind! Eww.
- Double microwave time. Yes, a whole 15-20 seconds. Even though you toast the english muffin first, it is much denser than sliced bread, and you want to make sure your toppings get melted in. Plus, your maple syrup should be in the fridge if you have already opened it, and you don’t want cold syrup on your toast!
Alright, next post will probably be in ATL as I am spending my last days in Athens doing double shifts to make as much $$ as possible before I leave.
Do you have any favorite recipes that you have updated over the years due to more nutrition knowledge, taste preference changes, etc??