Crohn’s Recipe: Lactose-Free French Toast
(I say lactose-free because many adhering to a lactose-free diet are fine with eggs. Vegans, not so much. But really, this recipe is dairy free.) And of course, most anything tastes better with Caramelized Bananas, but there’s lots of variations.
Whisk together in a pie plate:
- 2 eggs
- 1/4 cup unsweetened plain almond or soy milk
- pinch salt
- 1/2 teaspoon or so of vanilla or almond extract (you may omit this if you use vanilla milk)
- optional mix-ins such as rum or orange extract**
Heat pan or griddle on medium heat. Slice or set out four pieces of bread. Once hot, spritz with cooking spray, dip bread in egg mixture and add to the pan. (For thicker slices or heavier breads, plan on soaking each side for a few minutes, but don’t let it fall apart.) Cook both sides until brown. For thicker slices, you may need to turn down the heat to prevent burning yet still cook the toast through. If all your toast doesn’t fit in one pan, be sure to wipe out the hot pan and add more cooking spray, otherwise you’ll have blackened French toast, and that’s not what we’re going for.
Low-fat Caramelized Bananas: enough for one recipe of French toast
Heat 1/4 cup water and 1 tablespoon sugar (I use evaporated cane juice) until boiling — add a tablespoon of rum if you have it on hand. Lower heat to medium and add 1 sliced banana. Cook, stirring occasionally, until the mixture thickens and bananas soften, about 5 minutes.
In general I try not to go crazy with sugars and fats. Too much of either doesn’t work well for us. You can skip the caramelized bananas, or toppings such as butter; I prefer to keep the toppings, cook the toast with spray, and add zero sugar to the egg mixture. Below are just a few of my favorite simple combinations. It’s my way of getting a fruit and nut fix when all my hubby can eat is bananas.
- Fresh berries and chopped almonds
- Pears, peaches or other stone fruit heated in maple syrup; top with pecans
- Fig (dried is ok) and chopped pistachios (omit cinnamon from egg mixture)
*In general, use one egg for every two slices of bread. You’ll have extra if the bread is thin, or add more milk if the bread is thick. I use whatever breads we’d eat with a normal diet — I think that’s the key to creating recipes for Crohn’s: find what works, then create recipes only with ingredients that work. Homemade challah is great, but plain white bread is usually what we have handy; sometimes, I do half wheat for me and half white for the hubby. And of course, it won’t be lactose/dairy free if your bread isn’t.
**Some combinations I like include Grand Marnier and almond extract, rum and vanilla extract, or rum and orange extract.