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Hello divas! I hope that you had a fabulous weekend and are looking forward to what will hopefully be a wonder Thanksgiving holiday. I had a busy weekend making plans for the holiday and am so glad that it is a short week at work. Today I am super excited to share a delicious easy healthy recipe idea for those busy mornings (such as the holidays) – my skinny crockpot french toast with a sugar cookie glaze using International Delight’s Frosted Sugar Cookie coffee creamer.
Anyone that has met me knows that I love coffee. I just don’t like plain coffee. I am always adding either flavor syrups or flavored coffee creamer to my morning brew just to make it more interesting. And I love International Delight Coffee Creamers.
Just in time for the holidays, International Delight has released several special edition holiday coffee creamers and I was so excited to get to try them out. My favorite is the Frosted Sugar cookie with the sweet taste of home in a rich, creamy swirl inspired by cookies and frosting. I also love the individual single creamers in Pumpkin Pie Spice to give my coffee a taste of my mom’s pumpkin pie (which I am so excited to get to have this weekend). These single creamers are also great to take if you are on-the-go or if you need a fun stocking stuffer for the coffee lover in your life.
Growing up, french toast was always my absolute favorite breakfast dish. I just loved how my mom made the toast then covered it in powdered sugar and maple syrup. In fact, I would also ask for it on my birthday every year. So this year I wanted to figure out a way to both enjoy the french toast without all the excess fat and calories and make it super easy to cook. Because let’s face it – those holiday mornings are already so busy. Who wants to spend that much time in the kitchen away from the family?
I began the recipe by buying the ingredients at my local Walmart. I found the International Delight Frosted Sugar Cookie Coffee Creamer in the refrigeration area of the store in a nice big display. I then moved to the coffee aisle where I picked up my single serving Pumpkin Pie Spice Single Creamers while I was there. You never know when you need extra creamers :). Then I picked up the remaining ingredients and headed home to prepare the french toast for breakfast the next morning.
The first thing that needs to be done for this recipe is to cook the french toast. I started by cutting up half a loaf of whole wheat bread into small pieces and spread them over the bottom of a greased crockpot.
Next, I mixed together the eggs, egg whites, vanilla, pumpkin pie spice and almond milk in a small mixing bowl. I poured it over the bread in the crockpot and set it to cook on low for 4 hours.
When the toast was close to being done, I mixed up the glaze I was going to use instead of syrup. I melted the butter in a microwave safe bowl then poured it into a small mixing bowl. Next came the powdered sugar. I mixed the two together then added the International Delight Frosted Sugar Cookie Coffee Creamer and blended until smooth.
Once the toast was done, I served it on a small plate and poured the glaze over it. It was a huge hit with the hubby and I think I will be making it for the holidays this season for sure. If you want to make it ahead of time, you can refrigerate the toast once done then heat it up when ready to serve. The glaze can also be refrigerated until ready to enjoy with the toast.
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Also, be sure to check out the Spirit of the Season UGC contest. This contest encourages you to capture and share the spirit of the season that makes their holidays delightful for a chance to win.
What is your favorite holiday dish?