2 large egg whites
1 large egg
3/4 cup low-fat (1-percent) milk
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 teaspoons butter or trans-fat-free margarine
8 slices firm whole-wheat bred
2 Tbs of honey
Preheat the oven to 200 degrees F.
In a pie plate, or bowl beat the egg whites, egg, milk, salt and vanilla with a whisk until blended.
In a 12-inch nonstick skillet, melt 1 teaspoon butter or trans-fat-free margarine on medium heat. Dip the bread slices, one at a time, in the egg mixture, pressing the bread lightly to coat both sides well. Place and cook until lightly browned, 3 to 4 minutes. Flip and cook until lightly browned on the second side, 3 to 4 minutes.
Cut strawberries and blackberries in quarters and toss gently with honey
Transfer the French toast to a cookie sheet; keep warm in the oven. Repeat with remaining butter or margarine, bread slices and egg mixture.
Serve with berries mixture and enjoy!!!