This Easy Classic French Toast recipe makes for a quick and easy meal-which requires only handful of ingredients. It’s perfect for breakfast, weekend brunch, or even dinner!

Servings Makes 6 slices/servings 

myWW Green: 2 SmartPoint per serving 

myWW BLUE: 1 SmartPoint for 1 serving or 2 servings for 3 SmartPoints 

myWW Purple: 1 SmartPoint for 1 serving or 2 servings for 3 SmartPoints 

 

Looking for more great brunch ideas? Be sure to check out these recipes:

Pumpkin Spice French Toast Casserole

Cinnamon Roll Casserole

Low Point Breakfast Casserole

Skinny Mexican Skillet Frittata 

What is the key to making this Easy Classic French Toast?

The key to making this French Toast is making sure the milk-and-egg mixture is on the thicker side rather than runny. That is why I like to use 2 whole eggs along with 2 Tbsp half-and-half vs. skim milk. The fat free half and half gives the French Toast more of a creamy richness and is less runny than skim milk or unsweetened almond milk. And since this recipe requires only  2 Tbsp it keeps the points low while creating a delicious French Toast!

The key to making this French Toast is making sure the eggs are is completely whisked into the half and half before soaking the bread into the mixture. You will want the mixture to be more of a custard rather than a liquid.  You want to have the bread slices saturated, but not soggy. My trick is to place a slice of bread atop the (custard) egg mixture and then press it down using a fork. Then scrap the remaining mixture with the fork before placing it onto the skillet or griddle. 

Can I use skim or unsweetened almond milk if I don’t have fat free half and half?

You can choose skim milk but just note that the texture will be more runny and not as creamy.  I personally don’t recommend using skim milk or unseewetend almond milk. However; Whole Milk is a good substitute if you can’t find fat free half and half.  

Can I make a single serving?

Yes. You can choose to half the recipe which makes 3 slices.

What equipment do I need to cook this Easy French Toast?

I love my Red Copper Cookware 10- and 12-Inch Square Pan. You can find it HERE on Amazon. You can also use a griddle for cooking this french toast which makes it easy to cook all 6 slices at one time! 

And a shallow plate or dish to whisk the batter in 

What can I top my French Toast with?

I love my French toast topped with fresh fruit, powdered sugar and Mrs. Butterworth’s sugar free syrup. You can find it online HERE or at most grocery stores. Did you know up to 3 tablespoons for is zero points? It has zero aftertaste and is thick and delicious! 

My all time favorite topping is fresh blueberries, a dollop of whipped cream and some Lolli’s low carb Lemon Drop cookies crumbles on top!

Lolli’s cookie crumbles are low in carbs ( 1 net carb), zero sugar, low in points, soy free, and gluten-free!  They make for the perfect topping for yogurt, or as granola, or a snack. 

Peanut Butter Macadamia: 2 SmartPoints for 2 Tablespoons or 5 SmartPoints per 1/4 cup serving 

Cinnamon Pecan: 2 SmartPoints for 2 Tablespoons or 5 SmartPoints per 1/4 cup serving 

Gingerbread: 2 SmartPoints for 2 Tablespoons  or 4 SmartPoints per 1/4 cup serving 

Mocha Cappuccino: 2 SmartPoints for 2 Tablespoons or 5 SmartPoints per 1/4 cup serving 

Lemon Drop: 2 SmartPoints for 2 Tablespoons or 5 SmartPoints per 1/4 cup serving 

 

You can find the low carb Lolli’s cookie crumbles online HERE and get 10% off your order using promo code:Pound10

 

How do I make this Easy Classic French Toast?

Heat a large square skillet pan over medium heat or 350 degrees on a griddle. 

Meanwhile; in a shallow dish or plate whisk together the fat free half and half or milk and eggs until well combined.

Add vanilla and cinnamon and whisk until all ingredients are incorporated.

Dip bread slices into the egg mixture, covering both sides. 

Spray skillet with non stick cooking spray. 

Place coated slices of bread in the prepared skillet or griddle. 

Cook for a few minutes, or until the bottom of the bread is golden brown.

Flip each slice and cook on the other side. Remove from heat. 

Serve with your favorite toppings such as:

Sugar free syrup, strawberries, bananas, Lolli’s cookie crumbles, and fat free reddi whip for additional points.

Servings Makes 6 slices/servings 

Ingredients:

• 2 large eggs 
• 2 Tbsp non fat half and half
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 6 slices low point bread ( I use Nature’s own sugar free wheat bread or Franz no carb keto bread 40 calorie bread ) 

 

Directions:

1. Heat a large square skillet pan over medium heat or 350 degrees on a griddle. 
2. Meanwhile; in a shallow dish or plate whisk together the fat free half and half or milk and eggs until well combined. Add vanilla and cinnamon and whisk until all ingredients are incorporated.
3. Dip bread slices into the egg mixture, covering both sides. 
4. Spray skillet with non stick cooking spray. 
5. Place coated slices of bread in the prepared skillet or griddle. 
6. Cook for a few minutes, or until the bottom of the bread is golden brown.
7. Flip each slice and cook on the other side. Remove from heat. 
8. Serve with your favorite toppings such as: Sugar free syrup, strawberries, bananas, Lolli’s cookie crumbles, and fat free reddi whip for additional points.

Servings Makes 6 slices/servings 

myWW Green: 2 SmartPoint per serving 

myWW BLUE: 1 SmartPoint for 1 serving or 2 servings for 3 SmartPoints 

myWW Purple: 1 SmartPoint for 1 serving or 2 servings for 3 SmartPoints 

(The Point Value was calculated using 1 point slice bread.)

Notes:

• Refrigerate leftovers for up to 5 days or freeze for up to 1 month.
• To freeze: Place a sheet of wax paper between each slice of French toast. Wrap the French toast stack tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze.
• To reheat:  Oven: Place frozen French toast in a single layer on a cookie sheet and cover with foil. Bake for 375 degrees for 7-9 minutes, or until hot. Toaster: Place frozen slices into the toaster, and toast until thoroughly and crisp.