Celebrity trainer Harley Pasternak shared how he makes the breakfast classic with more protein and less sugar.
No need to work out the “how.” Harley Pasternak, a celebrity trainer with an MSc in exercise and nutrition, shared his healthier twist on French toast in a recent Instagram post.
The specifics: Instead of thick slices of bread, whole eggs, cream, milk, sugar, etc., Pasternak uses 80-calorie slices of cinnamon raisin bread and egg whites. He also tops the French toast with fresh strawberries and blueberries instead of the usual maple syrup, powdered sugar, or butter.
Pasternak’s cooking process is also different (and easier) than that of traditional French toast. Instead of soaking bread in an egg mixture, he adds the bread directly into a sprayed pan and pours the egg whites over top. After the egg whites have set and turned golden brown, he slides a plate on top of the pan to flip the toast in one solid piece then continues cooking the toast on the other side. “Everyone has different taste preferences, but I cook it until it creates a little bit of a crust on the outside,” he says. “Sometimes I’ll even throw it in the toaster oven after it’s cooked through to make it even more crunchy.”
The final product has “way less sugar, way fewer calories, and exponentially more protein” than traditional French toast, adds Pasternak. It’s all in the details. “You’re able to pack lots of egg whites into this recipe. It’s an incredible source of protein to start your day with,” he explains. Plus, the berries on top not only provide fiber but also a kick of sweetness. “And there are tiny bits of sugar in the cinnamon bread—no sugar anywhere else,” says Pasternak.
Here’s the breakdown of how to make a sweet breakfast classic that’s nutritionist-approved.
Harley Pasternak’s Healthy Easy French Toast Recipe
Makes: 2 servings
- 6 slices 80-calorie cinnamon raisin bread
- egg whites*
- 1 cup fresh berries
- Place the bread slices in a lightly-greased non-stick skillet over medium heat. Pour the egg whites over the bread, distributing the liquid evenly. Cook until the bottom is golden brown, about 2 minutes.
- Cover the pan with a plate, then flip the pan. Return the French toast back to the pan and cook until the second side is golden brown, about 2 minutes.
- Cut into slices and top with the berries.
*Pasternak says he eyeballs the amount of egg whites he uses. Pour until you’ve fully saturated each slice and filled in the crevices between each slice.
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