Best 4 Toast Less French Toast South Beach Phase Recipes

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**Toast-Less French Toast (South Beach Phase 1 & 2)**

If you're following the South Beach Diet, you know that bread is a no-no in the early phases. But that doesn't mean you have to give up on French toast! This toast-less version is just as delicious and satisfying, without all the carbs. Made with a combination of almond flour, coconut flour, and eggs, these French toast slices are packed with protein and healthy fats. They're also low in carbs and sugar, making them a great option for breakfast or brunch.

In this article, you'll find two recipes for toast-less French toast: a classic version and a chocolate chip version. Both recipes are easy to make and can be tailored to your own taste preferences. So whether you like your French toast plain or with a little something extra, you're sure to find a recipe you'll love.

Let's cook with our recipes!

THE BEST FRENCH TOAST



The Best French Toast image

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 slices

Number Of Ingredients 11

1 loaf pain de mie, brioche or challah
10 large eggs
2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 stick (4 tablespoons) unsalted butter, plus more for serving
Maple syrup, for serving
Confectioners' sugar, for serving

Steps:

  • Arrange a rack in the center of the oven and preheat to 300 degrees F.
  • Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
  • Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
  • Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
  • Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

TOAST-LESS FRENCH TOAST - SOUTH BEACH PHASE 1



Toast-Less French Toast - South Beach Phase 1 image

I invented this in my kitchen at the end of the first week of Phase 1 out of desperation for a sweet instead of savory breakfast. Enjoy plain, or with sugar free syrup, or jam. For Phase 2 I would recommend fresh fruit (like berries), and fat-free no sugar added whipped cream; or you could core and slice some apples and saute in margarine before adding the egg mixture. This is also good with some yogurt on the side - try plain with fruit infused stevia (apricot is excellent!) This saved me from falling off the wagon and I hope it works for you too.

Provided by cherrytrie

Categories     Breakfast

Time 9m

Yield 1 Toast-less Toast, 1 serving(s)

Number Of Ingredients 6

2 cage free eggs or 1/2 cup liquid egg substitute
1 dash ground cloves
1 dash ground nutmeg
1 pinch ground cinnamon
1 cap full pure vanilla extract
salted butter or south beach friendly margarine

Steps:

  • Warm a small frying pan over medium heat with 1 TBS of butter or spread. If using unsalted spread, I recommend adding the tiniest bit of sea salt - it gives the outside a nice complimenting flavor.
  • Combine egg, clove, nutmeg, cinnamon, and vanilla extract in a bowl - use a fork to whip together.
  • Once butter or spread starts to bubble, pour in the egg mixture.
  • Once the egg is mostly cooked on the bottom, use your chef skills to flip it out of the pan and over (one large pancake shape is the ultimate goal). If you aren't a chef (and I'm not either) do your best to get it over in one piece.
  • Once firm, it is done.

Nutrition Facts : Calories 148.4, Fat 10, SaturatedFat 3.1, Cholesterol 423, Sodium 140.3, Carbohydrate 1, Fiber 0.1, Sugar 0.8, Protein 12.6

MOCK FRENCH TOAST - SOUTH BEACH FRIENDLY (PHASE ONE)



Mock French Toast - South Beach Friendly (Phase One) image

This has the taast of french toast. Goal is to yield 8 crepes, but that seems pretty tricky and time consuming to accomplish without correct tools (skills?). I aim for 2-4 pancakes. Pretty tasty and filling. Still need your veggies though.

Categories     Fish     Sugar Free     Sugar Free Fish     Breakfast     Fish Breakfast

Yield 2

Number Of Ingredients 5

- 1 Cup of Part Skim Ricotta Cheese
- 1 Large Egg
- 2 tsp Vanilla Extract
- Cinnamon to taste (about 1 tsp)
- 2 Splenda packets

Steps:

  • - Bring egg to room temperature or place in warm water for about 5 minutes.
  • - Place all ingredients in blender and blend thoroughly
  • - Ladle or pour into small pan (coated with cooking spray) on med to high
  • - You can either go for thin crepes or do as I do:
  • scramble loosely, then form into a pancake shape
  • - Once in desired shape you can press down to cook out some of the moisture and brown slightly.
  • - Serve with no sugar added Pancake Syrup and added cinnamon if desired
  • Notes:
  • - You can go as far an the pre-browning stage in pre-prep and just brown to finish.
  • - I made 3 large pancakes, but imagine you can get 4 or so medium sized ones.

Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY



How To Make Classic French Toast Recipe by Tasty image

This iconic dish is all about the details. While french toast might seem simple, looks can be deceiving. To get that perfectly crispy exterior and creamy, silky custard on the inside we spent weeks eating tons of butter, bread, and syrup to discover the best classic french toast recipe. The end result is indulgent, delicious, and most importantly, easy to make. What's not to love?

Provided by Katie Aubin

Categories     Breakfast

Time 20m

Yield 4 servings

Number Of Ingredients 13

6 large eggs
¾ cup whole milk
¾ cup heavy cream
2 tablespoons light brown sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste, or extract
1 loaf challah bread
unsalted butter, or ghee, for greasing
softened butter
pure maple syrup, warmed
flaky sea salt
fresh berry

Steps:

  • Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
  • In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
  • Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
  • Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
  • Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 25 grams, Fat 31 grams, Fiber 0 grams, Protein 17 grams, Sugar 11 grams

Tips:

  • Use a high-quality, thick bread that will hold up well to the cooking process. Some good options include sourdough, French bread, or brioche.
  • Cut the bread into thick slices, about 1-inch thick. This will help to prevent the bread from becoming soggy.
  • Don't overcrowd the pan when cooking the toast. This will help to ensure that the toast cooks evenly.
  • Cook the toast over medium heat until it is golden brown and crispy on both sides.
  • Serve the toast immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

Toast-less French toast is a delicious and easy-to-make breakfast or brunch dish. It is also a great way to use up leftover bread. With a few simple ingredients and a little bit of time, you can enjoy a delicious and satisfying meal that is sure to please everyone at the table.

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