French toast is always tempting on a weekend morning, but it’s almost guaranteed to make you feel like you’ve just eaten a loaf of bread for breakfast. In search of a better recipe, we went to chef Tim Wood, who is a pro at putting healthful spins on comfort foods at the Lodge Restaurant at Carmel Valley Ranch, a summer camp–inspired resort in the foothills of the Santa Lucia mountains in Carmel, CA.
To make this Fit French Toast Recipe, make sure to look for high-quality pumpernickel bread, made with actual whole-grain rye flour (a darker appearance is a good clue), which is loaded with fiber and even some protein. And instead of maple syrup, the chef serves his toast with honey—harvested from 60,000 honeybees right on the ranch.
- 4 slices of pumpernickel bread
- 4 egg whites (or enough to coat the bread)
- ½ cup of buttermilk
- Low-fat cottage cheese, for spreading
- Honey, for topping
- Blueberries and strawberries, for topping
- Whisk together egg whites and buttermilk.
- Dip slice of bread in egg mixture and grill until egg whites get that golden-brown look. Repeat with remaining slices.
- Transfer bread to plate and smear cottage cheese on top (take it out of the fridge 15 minutes or so before serving, so it doesn’t make the bread cold).
- Top with honey, blueberries and strawberries.
Fit Factor: A few careful tweaks overhaul this meal’s nutrition—whole-grain bread provides fiber, cottage cheese adds a little protein, and egg whites (instead of eggs) lower the fat and cholesterol counts.