Sweet Potato French Toast

Here's a great way to use leftover bread heels or stale bread. I throw any leftover bread in the freezer and then pull it out when making french toast (or when making breadcrumbs). Just nuke it for about 15 seconds and it's ready to use. I got this idea to add sweet potato and other veggies to French Toast from the book The Sneaky Chef. You can use pureed pumpkin, squash, bananas, grated carrot, or grated apple, too. My family absolutely loves this stuff (no matter what I add to it)...maybe even more than pancakes. I love this recipe because it's easy, cheap, and sweet potatoes are a superfood, of course.

Sweet Potato French Toast

Makes: 8 pieces

3 eggs
1/8 c carrot juice (If I don't have time to make my own, I buy Bolthouse Farms Carrot Juice at Wal-mart or Hy-vee in the juice section.)
1/8 c skim milk or soy milk (avoid brands with the additive carrageenan)
1/2 tsp cinnamon
1/2 tsp vanilla
dash salt
1 T honey
1/4 c cooked, smashed sweet potato (or canned sweet potato puree works)
8 pieces of whole wheat bread (stale or frozen is fine)

Whisk together all ingredients in a shallow dish, except the bread. Heat griddle over medium-low and grease with a little butter. Dip bread in the mixture and let soak on each side for 10 seconds or so. Then, cook until golden brown on both sides of bread (about 2-3 minutes per side on my stove). Watch your french toast carefully...it can burn quickly because of the sugars in it.

If you like this recipe, you may like:

Whole Wheat Pumpkin and Apple Pancakes