I don't mean to be critical, but when I looked at the grams of fat, I nearly gagged. If you add 2 TBSP. melted butter to the batter, then you can use 1/2 Tbsp. butter for every two slices in the skillet; or use a buttered griddle or spray with a cooking oil product. Either way, you shouldn't need more than 2 - 3 Tbsp. butter/oil total to cook 15 slices. Omit the drizzle of butter at the end. If the French toast is made well, you won't need it. You can use commercially made syrup, pure Maple syrup, or sugar free syrup,
whichever is best for you. Also if you don't want soggy toast; then after cooking the French toast, you can place on a rack above a cookie sheet in the oven. Keep in warm oven at 150 to 200 degrees until ready to serve. (P. S. It helps to dry the bread out on both sides in a moderate oven before soaking in egg mixture...then place in warm oven as per above after cooking). If you think I'm a spoil sport, sorry...I worked as a cardiac RD in a hospital, and I've seen what heart attacks and strokes do to people! It pays to be careful and you can still eat delicious food.
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I don't mean to be critical, but when I looked at the grams of fat, I nearly gagged. If you...