There’s nothing quite like waking up to the smell of sweet french toast with warm blackberry syrup.
My dad always made my brother and I French toast when we were growing up, and he is a master at it; it’s only natural that I have an almost-constant craving for it during the weekends. With a golden, buttery-sweet crust and a moist, fluffy and creamy center, this French toast is not only satisfying and decadent, but also guilt-free.
The blackberry syrup is a breeze to make and contributes an element of brightness in this traditionally heavy dish. Not only that, but purple is my favorite color, making me love the look of this dish even more! French toast never fails to make me feel happy and to make me feel like I can conquer the day ahead of me!
French Toast with Blackberry Syrup
Serving Size: 2 pieces French Toast and 1/2 Syrup Mixture
- 6tbl sugar-free maple syrup
- 1 and 1/4 cup blackberries, divided
- 4 (1.5 ounce) slices Ciabatta Bread (slightly stale works best)
- 3/4c. light soy milk
- 1 large egg and 1 egg white, beaten
- 1tsp vanilla extract/imitation
- Cooking Spray
- 1 tbl light margarine
- 4 tablespoons splenda, divided
- 1tsp packed brown sugar
Set aside 1/2c. blackberries. Mash the remaining 3/4c.
Combine the maple syrup and mashed blackberries in a small bowl, and microwave for ten seconds on high. Set aside, letting the flavors blend together.
Combine the soy milk, egg, extract, and one tablespoon Splenda in a shallow bowl/dish.
Dip each side of the bread pieces in the liquid mix. Let it sit in the mix about 4 seconds/side.
Spray a medium-large pan with cooking spray and add the margarine. Heat over medium until nice and hot.
Combine remaining Splenda and brown sugar; sprinkle half of it over one side of the bread. Place the bread, sugar-side down, in the hot pan. It should sizzle slightly; turn to medium-low. On the now exposed side, evenly sprinkle the remaining sugar mixture. Cook each side for about 2 minutes, or until golden and slightly crispy.
Remove the toast from the pan and serve with the 1/4c. whole blackberries and the blackberry syrup.