[] French Toast Sticks and Pinenuts with Orange, Thyme & Maple Syrup

If you have approximately 45 minutes to spend in the kitchen, [] French Toast Sticks and Pinenuts with Orange, Thyme & Maple Syrup might be a spectacular gluten free and lacto ovo vegetarian recipe to try. This recipe serves 3. This breakfast has 465 calories, 7g of protein, and 26g of fat per serving. For $2.84 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pine nuts, toasts, eggs, and a few other things to make it today. 29 people have made this recipe and would make it again. It is a rather inexpensive recipe for fans of American food. It is brought to you by Fuss Free Cooking. With a spoonacular score of 60%, this dish is good. Similar recipes include Cinnamon French Toast Sticks with Spicy Cider Syrup, Crunchy Baked French Toast Sticks With Strawberry Syrup, and Crispy Orange Stuffed French Toast Sticks.

Servings: 3

 

Ingredients:

Butter

Cooking oil

2 eggs

1/2 cup low fat milk

1/2 cup maple syrup

Rind from 1/2 orange, grated

2 large oranges, cut into segments

20g pine nuts, toasted

4 sprigs of thyme

1 tsp vanilla extract

4 thick-cut toasts

Equipment:

cutting board

knife

bowl

frying pan

whisk

paper towels

sauce pan

Cooking instruction summary:

For this recipe, I would prep the garnishes first.Toast the pine nuts in a dry pan until slightly golden brown. Set aside on a plate to cool.Grate 1/2 orange rind into a bowl. Then with a sharp knife, slice the peel off the oranges and cut into segments on a chopping board / plate. Pour the excess juices from the chopping board/plate into the bowl (where the grated orange rind is) and keep the orange segments in the refrigerator. Add thyme and maple syrup into a bowl and set aside.Stack all four thick-cut toasts on a chopping board. Using a sharp knife, remove the crust of the toasts and cut into 4 sticks. Set aside.In a large bowl, whisk eggs, milk and vanilla extract until well mixed. Heat a non-stick pan with a teaspoon of cooking oil and a teaspoon of butter. In the meantime, quickly dunk the 4 bread sticks into the milk and egg mixture and cook them on the pan. Cook until golden brown and slightly crispy on all sides. Repeat this with the remaining bread sticks.After you've finished cooking all the french toast sticks, wipe the non stick pan with a paper towel and warm the orange-thyme-maple syrup over low-medium heat. As soon as the syrup almost starts to bubble, it is ready. Alternatively, you can warm up the syrup in a separate saucepan.Stack the french toast sticks, scatter the orange segments and toasted pine nuts and finally, drizzle with the warm syrup. Lightly sprinkle some thyme if you like.

 

Step by step:


1. For this recipe, I would prep the garnishes first.Toast the pine nuts in a dry pan until slightly golden brown. Set aside on a plate to cool.Grate 1/2 orange rind into a bowl. Then with a sharp knife, slice the peel off the oranges and cut into segments on a chopping board / plate.

2. Pour the excess juices from the chopping board/plate into the bowl (where the grated orange rind is) and keep the orange segments in the refrigerator.

3. Add thyme and maple syrup into a bowl and set aside.Stack all four thick-cut toasts on a chopping board. Using a sharp knife, remove the crust of the toasts and cut into 4 sticks. Set aside.In a large bowl, whisk eggs, milk and vanilla extract until well mixed.

4. Heat a non-stick pan with a teaspoon of cooking oil and a teaspoon of butter. In the meantime, quickly dunk the 4 bread sticks into the milk and egg mixture and cook them on the pan. Cook until golden brown and slightly crispy on all sides. Repeat this with the remaining bread sticks.After you've finished cooking all the french toast sticks, wipe the non stick pan with a paper towel and warm the orange-thyme-maple syrup over low-medium heat. As soon as the syrup almost starts to bubble, it is ready. Alternatively, you can warm up the syrup in a separate saucepan.Stack the french toast sticks, scatter the orange segments and toasted pine nuts and finally, drizzle with the warm syrup. Lightly sprinkle some thyme if you like.


Nutrition Information:

Quickview
478k Calories
7g Protein
25g Total Fat
56g Carbs
13% Health Score
Limit These
Calories
478k
24%

Fat
25g
40%

  Saturated Fat
5g
32%

Carbohydrates
56g
19%

  Sugar
46g
51%

Cholesterol
121mg
41%

Sodium
100mg
4%

Alcohol
0.48g
3%

Get Enough Of These
Protein
7g
15%

Vitamin C
78mg
95%

Manganese
1mg
94%

Vitamin B2
0.97mg
57%

Vitamin E
3mg
25%

Calcium
193mg
19%

Fiber
4g
17%

Selenium
11µg
16%

Phosphorus
155mg
16%

Vitamin A
735IU
15%

Potassium
510mg
15%

Folate
57µg
14%

Vitamin K
14µg
13%

Vitamin B1
0.2mg
13%

Magnesium
52mg
13%

Zinc
1mg
10%

Vitamin B5
0.97mg
10%

Copper
0.18mg
9%

Vitamin B6
0.16mg
8%

Iron
1mg
8%

Vitamin B12
0.45µg
8%

Vitamin D
1µg
8%

Vitamin B3
0.84mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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