French toast with sauteed pears & cranberries
Add this French toast recipe to your holiday morning repertoire. It's a fancier version of this humble, homey breakfast, draped as it is with cinnamon-spiced pears and cranberries and topped with a dollop of vanilla yogurt. We call for oatmeal bread in this recipe, for a more sophisticated, festive toast. You could substitute a cinnamon nut bread or an earthy seeded slice, too. Experiment with what you have on hand. Swap in apple for the pears and raisins for the cranberries, or nutmeg or allspice for the cinnamon. French toast offers a culinary blank canvas, so create away. Just remember to serve the toast hot.
Raw red anjou pear(s)
1 small, sliced
¼ tsp, divided
1 large egg(s)
3 Tbsp, (1% milk)
Reduced-calorie oatmeal bread
Fat-free vanilla yogurt
- Coat a large nonstick skillet with cooking spray; set over medium heat. Add pear, cranberries and 1/8 tsp cinnamon; cook, turning occasionally, until pears are softened and golden, about 5 minutes. Remove from pan; set aside.
- Whisk egg, milk and remaining 1/8 tsp cinnamon in a shallow bowl; dip bread into mixture and turn to coat until soaked.
- Off heat, coat same skillet with cooking spray; set over medium heat. Add bread; cook until golden, flipping once, about 1 1/2 minutes per side. Serve topped with pears and yogurt.
- Makes 1 serving.