This weekend we visited campus to watch our daughter M run in the Purdue Half-Marathon. The campus came alive early even though the sun hadn’t quite risen and the unseasonably cool air blanketed the town. After the race began and all of the runners had left the parking lot, my husband and I headed into Lafayette for a bite to eat and to visit the farmer’s market. We also wanted to cheer on the runners as they made their way to mile eight around the center of town.
It’s a delight to visit the early morning market in Lafayette. We made our way around to the booths picking up lots of freshly picked produce, earthy wholesome breads, and enormous honey crisp apples. Right on schedule, M and others ran along side the market and we were able to get a few good pictures as she made her way back to campus.
After the race, I shared my bounty with M as she lives in an apartment and always welcomes fresh organic produce for her weekly menu. I asked her if she would like me to make her some French toast while she showered and changed into comfy clothes. I had purchased two loaves of hearty whole grain bread that I would cut into thick slices for the dish. Looking through her cabinets, I found that she had lots of savory spices but none that would work with the French toast. I have always been a resourceful gal so I opened up one of her peach flavored tea bags (organic peach cobbler) and poured some of the mixture into the eggs. I thought the peach flavor would pair well with the almond milk.
M also had a cylinder of rolled oats on the shelf so I opted to coat the bread to add a toasted crunchy texture. A drizzle of honey added just the right touch of flavor to the finished product.
Honey and Oat French Toast
6 thick slices whole wheat bread
4 eggs
2/3 cup almond milk
1/2 teaspoon flavored loose tea ( I used organic peach cobbler spiced tea)
3/4 cup rolled oats
Honey
In a shallow bowl or baking pan, beat together egg, milk, and desired spiced tea. Pour the oats into a separate baking pan, set aside. Heat a lightly oiled griddle of skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Then coat the slices with oats. Place in pan, and cook on both sides until golden. Drizzle with honey. Serve hot.
M is planning a Halloween Party for her residents as she is a Resident Assistant so we made our way to the pumpkin patch to purchase pumkins later in the day… What a great time we had visiting Purdue this weekend.
Great idea, to add the oats!
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Just trying to be as resourceful and health conscious as I could be with a limited pantry.😊
Thanks for your valued comment… Have a great day!☀️☀️☀️
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Loved the photos. 🙂
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Thanks, Shanna! Your photos are always exceptional!
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Thanks. iPhone 6 these days. 😉 We live about 50 min. from Lafayette in Zionsville! Those pumpkins made me hungry, by the way. 🙂
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My kids have lots of friends from Zionsville. Nice community.😊
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Sounds really good! A quick and easy way to make some nice snack. I can imagine it’s also great for a late sunday breakfast 🙂
I definetly have to try it!
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Awesome… I hope you enjoy the recipe! Have a great day!☀️☀️☀️
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Oh wow that looks good!! Love the pumpkin shot 🙂 and well done to your daughter x
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Well thank you, Elaine! I’ll let her know. We certainly had a great day together.🍃🍁🍂🍃🍁🍂😊
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oh so yummy!
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Yes, this recipe is quite yummy! A little unusual but definitely a winner!
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Haven’t made French toast in forever! Great variation.
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It’s our family’s favorite! Thanks for stopping by… Enjoy your day.
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My son graduated from Purdue! Small world. Love the recipe, by the way! 🍓
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Small world, indeed! Thanks for your comment… Boiler Up!!!😊
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