French Toast (Egg-Free)
フレンチトースト（卵なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the egg-free French toast we bake for afternoon snack time in preschool kitchens. Instead of a rich egg custard, the bread is soaked in lightly sweetened milk, and instead of pan-frying, it goes onto a buttered baking sheet in the oven, which keeps the outside gently crisp while the inside stays soft. A quick soak of just 30 seconds per side is enough for sandwich bread to drink up the milk without falling apart, and baking a whole tray at once means no standing at the stove.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gwhite sandwich bread
- 90 gmilk
Seasonings
- 6 gsugar
- 6 gunsalted butter
Directions
- 1
In a bowl, stir together the milk and sugar until well combined.
- 2
Soak the bread in the milk mixture for 30 seconds per side, 1 minute in total.
- 3
Brush a baking sheet with the melted butter and arrange the soaked bread on top.
- 4
Bake in an oven preheated to 200°C (400°F) for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 234 kcal | 468 kcal | 234 kcal |
| Protein | 7.1 g | 14.1 g | 7.1 g |
| Fat | 10.2 g | 20.4 g | 10.2 g |
| Carbohydrates | 31.2 g | 62.4 g | 31.2 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 111 mg | 222 mg | 111 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 175.5 mg | 351 mg | 175.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 234 kcal | 7.1 g | 10.2 g | 31.2 g | 2 g | 0.8 g | 111 mg | 0.3 mg | 175.5 mg |
| 1 adult serving | 468 kcal | 14.1 g | 20.4 g | 62.4 g | 3.9 g | 1.5 g | 222 mg | 0.6 mg | 351 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
