I Dream of Greenie "Because vegetables are the new black"

I woke up this morning with an incredible craving for French toast. Let’s be clear, I’ve made it before but it’s been quite awhile so I wanted to experiment a bit.

My version of “changing it up” was to try a couple of different kinds of bread.

Bread #1: a very dense, thinly sliced German style multigrain bread laced with cranberries and hazelnuts.

Bread #2: a thick multigrain studded with seeds

Into the batter went egg, cinnamon, almond milk, vanilla, and a pinch of salt.

I decided to try the more traditional bread (#2) first. It cooked up perfectly while retaining the fully texture of french toast.

Now while bread #1 broke into a few pieces onto the skillet  (likely b/c of it’s dense mealy texture), I still enjoyed the burst of fruit and nuts (even though the texture was chewier than normal French toast).

I topped it with a syrup I made by heating a little agave and a new secret ingredient: Pom juice.  The folks at Pom Wonderful were so kind to send myself and some of the Hollaback Health girls some product and I have been coming up with interesting ways to use this juice ever since.

I needed to charge my camera so was unable to take a pic before I wolfed it down but I was  pretty pleased overall.

Next time, I would probably go with just bread #2 and save that delish fruit and nut bread for toast with a little peanut butter.

I also want to tackle this recipe for Mozzarella in Carrozza, a savory Italian spin on French toast (pictured below)

What are your favorite breads to use/French toast secrets? And what would you choose if given the choice between french toast, pancakes and waffles? I’m a toss up between french toast and waffles but I do like some pancakes  once in awhile.

Now I am off to the Farmer’s Market! Hope you are having a fun weekend!