Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Blackberry-Honey French Toast March 2, 2011

Blackberry-Honey French Toast

Kathryn says: My dad was the French toast maker of the house growing up. Since he’d make it on leisurely mornings, I always thought of it as a special breakfast that seemed complicated to make.  I’ve never made it for myself before, although I watched him make it.

The other day, I woke up craving French toast and thought I’d try to make it quickly before class. To my delight, I was sitting down to eat within 10 minutes. Although food is best enjoyed on slow Sunday mornings with the family, I found out that French toast is a meal I can make in minutes for myself. I think the trick is to use a small frying pan on the stove top because it heats up fast.

Also, if you lather your French toast in butter (high in saturated fat) and syrup (often made with corn syrup), consider these tasty, healthier options: Smart Balance and honey are great substitutes, and fresh fruit is always a smart topping choice.

Blackberry-Honey French Toast

Serves: 1


  • 1 egg
  • 1/2 tsp. cinnamon
  • 1 tsp. milk
  • 2 pieces of whole grain bread
  • Cooking spray
  • 2 thin slices Smart Balance butter
  • 1 tsp. honey
  • 1/2 cup crushed fresh blackberries


  1. Put a medium frying pan on the stove top on medium-high heat. Spray with cooking spray.
  2. Crack the egg into a medium bowl; add milk and cinnamon and beat together with a fork.
  3. Quickly drop one slice of bread into the egg batter for a few seconds until one side is completely coated with batter, flip it and coat the other side.
  4. Place the coated bread on the pan.
  5. Repeat this process for the second slice.
  6. Flip each slice once they start to brown and look like there is no wet egg left on them and cook the other side until done. (Remember to shut the stove off.)
  7. Transfer the slices to a plate and spread Smart Balance on top. Drizzle with honey and crushed blackberries.

We also shared this recipe on The Independent Florida Alligator’s web site.


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