Winter Weet-Bix Crumbed French Toast
Prep
10 min
Cook
5 min
Serves
2-4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Winter Weet-Bix Crumbed French Toast")
Prep
10 min
Cook
5 min
Serves
2-4
Skill
Spice up weekend brunch with this Weet-Bix take on French toast, topped with seasonal fruit.
Ingredients
- 2 eggs
- 1/2 cup reduced fat milk
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 2 tsp brown sugar, divided
- 4 Weet-Bix™, roughly crushed
- 4 slices wholemeal bread
- ¼ cup sliced banana
- ¼ cup sliced pear
- ¼ cup fresh blueberries
Other toppings
- Reduced fat yoghurt, optional
- Honey or maple syrup, optional
Nutrition per serving
1680 kJ
energy kj
18 g
protein
2 g
saturated fat
10.5 g
dietary fibre
62 g
carbohydrate
16 g
sugars
431 mg
sodium
Method
- In a shallow dish, whisk eggs, milk, cinnamon, vanilla and 1 tsp sugar. Combine crushed Weet-Bix and remaining sugar in a separate shallow dish.
- Dip bread slices in egg mixture, then dredge both sides in Weet-Bix mixture.
- Preheat a large skillet or griddle to medium, and coat lightly with oil spray or butter. Place coated bread onto the skillet and cook for 2 - 3 minutes, until golden and crisp.
- Spray uncooked side with a bit more oil, flip, and cook a further 2 minutes. Cook in batches if necessary.
- Serve crumbed French toast warm topped with sliced fruit. Other toppings could include yoghurt, and a drizzle of maple syrup or honey (optional).
Tips
Substitute pear, banana, and blueberries with your favourite seasonal fruits
- 2 eggs
- 1/2 cup reduced fat milk
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 2 tsp brown sugar, divided
- 4 Weet-Bix™, roughly crushed
- 4 slices wholemeal bread
- ¼ cup sliced banana
- ¼ cup sliced pear
- ¼ cup fresh blueberries
Other toppings
- Reduced fat yoghurt, optional
- Honey or maple syrup, optional
Nutrition per serving
1680 kJ
energy kj
18 g
protein
2 g
saturated fat
10.5 g
dietary fibre
62 g
carbohydrate
16 g
sugars
431 mg
sodium
- In a shallow dish, whisk eggs, milk, cinnamon, vanilla and 1 tsp sugar. Combine crushed Weet-Bix and remaining sugar in a separate shallow dish.
- Dip bread slices in egg mixture, then dredge both sides in Weet-Bix mixture.
- Preheat a large skillet or griddle to medium, and coat lightly with oil spray or butter. Place coated bread onto the skillet and cook for 2 - 3 minutes, until golden and crisp.
- Spray uncooked side with a bit more oil, flip, and cook a further 2 minutes. Cook in batches if necessary.
- Serve crumbed French toast warm topped with sliced fruit. Other toppings could include yoghurt, and a drizzle of maple syrup or honey (optional).
Tips
Substitute pear, banana, and blueberries with your favourite seasonal fruits