Vegetarian By using sprouted whole grain bread instead of white French bread, we've given this classic breakfast a healthy twist. click to learn more Serves 3 · 2 eggs, lightly beaten · 1 cup whole milk · 2 teaspoons agave nectar · 1 teaspoon vanilla extract · 1/8 teaspoon ground cardamom · pinch of cinnamon · pinch of salt · 6 slices sprouted whole grain bread · 2 tablespoons butter, divided, more if needed · 1 tablespoon agave nectar · 3 large ripe, yet firm peaches, sliced · 1/3 cup roasted, unsalted cashew halves
Preheat oven to 200°F. Beat together eggs, milk, agave nectar, vanilla, cardamom, cinnamon and salt. Pour mixture into a wide shallow dish. Melt half the butter in a non-stick skillet or griddle over medium heat. Soak slices of bread in egg mixture for a minute on each side. Allow excess batter to drip off soaked bread before placing it in heated skillet. Cook French toast in batches until browned on both sides, 5 to 7 minutes per side. Transfer to a baking sheet and keep warm in oven while you prepare peaches. Melt remaining tablespoon of butter and agave nectar in a large, clean skillet over medium-high heat. Add sliced peaches in a single layer and cook, without stirring, for 3 minutes. Turn peach slices and cook 3 minutes longer, until tender and juicy. Serve French toast topped with peaches and cashews. Nutrition Info Per serving (2 slices/306g-wt.): 490 calories (230 from fat), 26g total fat, 11g saturated fat, 14g protein, 51g total carbohydrate (4g dietary fiber, 23g sugar), 180mg cholesterol, 450mg sodium Recipes from www.wholefoodsmarket.com/recipes