French Toast with Quick Compote

French toast is a very easy breakfast that can easily be made healthfully. This is my version. I usually serve with home-made whip cream. See notes at bottom.

Serves: One
Required Equipment:
A small or medium skillet
A spatula
One glass baking dish or other rimmed, flat-bottomed dish big enough to hold at least one slice of bread
One microwave safe bowl, large enough to hold fruit
A microwave (for the compote)
Ingredients:
Two thick, medium slices of bread or one thick, large slice
One large egg, beaten
A cup of frozen berries OR a cup of sliced fruit
2 tbs of sugar or other sweetener
1 tbs of butter or margarine
A pinch of cinnamon
A pinch of allspice
1/4 tsp vanilla extract

French Toast:
1. Mix 1/2 tbs of sugar (or other sweetener), cinnamon, allspice, and vanilla extract with beaten eggs in the glass baking dish.
2. Place bread in egg mixture. Wait several seconds, about 30, then flip.
3. Heat butter or margarine in skillet until it begins to bubble.
4. Place egg-coated bread onto skillet.
5. Flip French toast when the egg coating beings to turn golden-brown and all of the egg looks cooked, several minutes.
6. When remaining side is golden brown and all of the egg looks cooked remove to plate. Serve with compote (and any other desired toppings).

Quick Compote:
1. Pour fruit into bowl. Add 1.5 tbs sugar or other sweetener and microwave on high for one minute.
2. Stir fruit and microwave for an additional minute. Serve on top French toast.


The basic components of any French toast are thick slices of bread coated in egg and then cooked in a skillet until golden brown. Pretty much any bread will work for French toast, though more savory breads like onion breads tend to result in more in-congruent flavors. I usually use a simple multi-grain bead. Beer breads do not make good French toast.
The longer you leave your bread in the egg mixture the more egg it will soak up. If you prefer a more egg-soaked bread you can use two eggs (one for each slice) and simply leave it in the mixture for twice as long. Likewise, if you forget about your bread in the egg mixture for too long you wont have enough egg to coat the other side.
If you find that your berries or fruit slices are too big for this recipe try cutting them into smaller pieces after the first bit in the microwave. This may help. Additionally, all microwaves are different and you may have to adjust your settings or times appropriately.
Frozen fruit are used for the compote to ensure a nice pool of juices to soak into the bread.

Whole-Wheat Apple Walnut Coffee Cake

An easy and tasty coffee cake. Adapted from Taste of Home’s original recipe, found here.

Serves: Four
Required Equipment:
One medium mixing bowl
One large mixing bowl
One paring knife (for chopping the apples)
One 8×8 in baking dish
A large spoon or spatula
Oven
Ingredients:
1.5 cups whole-wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
2 med/large tart apples, chopped
1/2 cup walnut pieces
1/2 cup unsweetened applesauce (can substitute milk)
Oil or grease, for greasing baking dish

1. Preheat oven to 400 F.
2. Mix ingredients from flour to salt in a medium bowl.
3. In a separate bowl, cream butter and sugar.
4. Mix in egg, vanilla, and applesauce (or milk) into creamed butter.
5. Slowly mix in flour mixture until well combined.
6. Fold in chopped apples and walnuts.
7. Grease the baking dish. Transfer to baking dish and cook in oven for 35-40 min, or until done (when a toothpick inserted to the middle comes out clean).