French toast is one of my favorite breakfast treats for Sunday morning. It comes together quick and the fact that i can cook it all up in one batch on my griddle makes it a win-win!
1/2 c milk
1/2 c half and half
2 tsp vanilla
2 TBSP sugar
1 loaf challah bread, sliced 1/2 thick
Heat a griddle over medium high heat, brush with ghee or butter.
Beat together eggs, milk, half and half, vanilla and sugar. Pour into a shallow pan, dip bread in letting rest about 30 seconds, then flip over and to the other side.
Cook about 5 minutes per side on griddle until golden brown.
It’s Sunday and in our house that means we all sit down for nice breakfast together. This weeks treat is baked pumpkin waffles. I topped two with Nutella and sprinkles for the boys.
1/4 c vegetable oil
1/4 c coconut oil
3 large eggs
1 1/2 c brown sugar
1 1/2 c pumpkin purée
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
2 c flour
Cinnamon Sugar mixture
3/4 cup sugar
2 tsp cinnamon
Preheat oven to 350F. Grease donut pans.
In a large bowl, beat everything together except flour until smooth. Add in flour and stir until just smooth.
Spoon donut batter into molds about 3/4 filled. Bake 15-18 for regular donuts until toothpick inserted comes out clean.
Let donuts cool before coating with cinnamon sugar mixture.
Pour 3/4 c sugar and 2 tsp cinnamon into large sandwich bag and mix together until thoroughly mixed. Put donuts in and zip closed and roll donut around until covered in cinnamon sugar. Remove donut. Repeat with remaining donuts.
Makes 12 donuts.
I’m not the biggest fan of donuts but I have to say these cakey little wonders converted me!
Nonstick cooking spray
1 c whole-wheat flour
1 c all-purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 c low-fat buttermilk (1%)
2 large eggs
1/4 c honey, melted in microwave
2 TBSP melted butter
1 TBSP vanilla extract
Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
Combine dry ingredients in a large bowl, stirring well with a whisk.
Combine wet ingredients in a bowl stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 – 10 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings.
Combine 1/8 cup ground cinnamon and 1/8 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.
Makes about 1 dozen.
2 WW PP per donut.