I love the sweet and savory flavors of French Toast but hate the prep. It's not the most complex recipe, but there's heating the pan, mixing the ingredients, dipping the bread into the batter, waiting for both sides of the bread to cook thoroughly, repeat. This recipe gives you the convenience of using a microwave (a necessary item for any dorm dweller) to get the same outcome, which is why I chose this experiment for this week's lab assignment.
That's not saying microwave meals don't have their challenges. Heavily processed meals or prepackaged foods found in the freezer aisle, for instance, might only need a quick nuke but can be loaded with saturated fats, calories, or sodium. Without proper kitchen utensils or a stove, college students might be limited in what they can create in their dorms that keep their health in mind. Also, microwaves can produce varying food textures that aren't the most pleasant to eat. (Case in point: Notice the differences in taste and texture when cooking a chicken breast in a microwave versus seared in a pan.)
This recipe--a mug-friendly French Toast--offers students an easy, delicious, and nutritious alternative to those heavily processed options. To up the nutritious factor, I used a piece of whole wheat bread, which has more fiber and nutrients than white bread. I also used a low-fat milk variety, since whole milk has extra calories and saturated fat. While the inspired recipe calls for blueberries, I used bananas. (I mistakenly forgot the blueberries while shopping at the grocery store.) After cutting up the bread into cubes, whisking the wet ingredients with the spices, and combining everything into a mug, it was cooking time.
The outcome was surprisingly good. The bread was moistened by the liquids and had a delicious bread pudding consistency. The flavors from the cinnamon and vanilla extract came through in each bite, and the smells from both permeated my kitchen after cooking. The sweetness from the banana and maple syrup also complemented the French Toast flavor. To perfect the recipe, I might increase the cooking time. After cooking it in the microwave for 1.5 minutes, the egg didn't look cooked. I would cook it for at least three minutes to ensure the egg batter isn't raw. I would also include an amount for the syrup (maybe a tablespoon or other acceptable serving size), since even a small amount can be high in sugar. Lastly, I might keep the tips mentioned above in mind (using whole wheat and low-fat milk, for instance) that adds to the nutritious nature of this dish.
French Toast in a Mug
Inspired by this recipe from Tasty.co.
Yields: One serving
Ingredients
· 1 slice bread
· 1 egg
· 2 tablespoons milk
· ¼ teaspoon cinnamon
· ½ teaspoon vanilla extract
· blueberry or other fruit, to taste
· maple syrup, to drizzle
Preparation
1. Slice bread into cubes.
2. In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
3. In a microwave-safe mug, place half of the cubed bread and desired amount of fruit.
4. Place the rest of the bread, fruit, and the egg mixture into the mug.
5. Microwave for 1½ minutes or until egg is fully cooked.
6. Drizzle maple syrup and serve.
-Fred Durso