Old-Fashioned Vanilla French Toast & Apricot Caramel Sauce
The French toast alone is good served with maple syrup, powdered sugar, or fruit jelly, but for a truly decadent treat try making the Apricot Caramel Sauce. The toast is slightly crunchy, a little chewy, and the sweet-tart richness of the sauce is the perfect foil.
Makes 6 Servings
1/2 of a 12.5 oz. package silken tofu, drained
2 organic egg whites
1/2 cup vanilla soy/rice milk
1 tablespoon vanilla
1 narrow loaf French or sourdough bread, slightly stale, cut diagonally into 1 inch slices
Combine first four ingredients in a blender, and blend on high speed until smooth. Pour batter into a glass pie plate. Dip slices of bread in batter, turn over, and soak for about 10 minutes. Heat a large non-stick skillet sprayed with cooking oil over medium high, add bread slices without crowding, and cook until golden brown on the bottom. Turn the slices with a rubber spatula and lightly brown the other sides. Serve immediately with Apricot Caramel Sauce.
Apricot Caramel Sauce:
1 1/2 cups granulated sugar
1 cup water
6-8 fresh ripe apricots, unpeeled, pitted and diced
2 teaspoons vanilla
juice of half a lemon
In a medium heavy saucepan combine all ingredients except lemon juice and simmer, uncovered, until apricots disintegrate (mash with a potato masher every so often to speed the process) and mixture reduces to a syrup, about 1 hour. Remove from heat and add lemon juice. Makes about 2 cups syrup.
All recipes included in Eating for Irritalbe Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.
