Friday, April 8, 2011

What's for Breakfast: French Toast

By Ed Bruske
aka The Slow Cook

Food service officials in D.C. Public Schools wanted to get rid of the frozen "French toast sticks" Chartwells served on a routine basis. So now we have French toast that's actually made out of toast and liquid eggs by our own lunch ladies.

And instead of serving it with high-fructose corn syrup masquerading as maple syrup, they offer it with a dollop of flavored yogurt. In this particular case, the "whole grain" French toast (it's really 51 percent whole grain, 49 percent regular flour) came with a container of juice, milk, a cup of canned peaches and a piece of string cheese.

Sometimes the kids dip the toast in the yogurt, or they don't eat it at all.

They probably could have skipped the juice. I wouldn't be able to eat the toast because of the carbs. Or the yogurt or the peaches, for that matter, because of the sugar. Otherwise, this seems like a reasonable breakfast for an elementary school kid, no?


  1. The yogurt on this meal just seems off-putting. It's kind of unappetizing to look at and I just can't seem to imagine a kid, who if they've ever had real french toast have probably always had it with syrup, wanting to dip it in yogurt. Shouldn't they just give some low-sugar syrup (there are some pretty tasty choices out there) and skip the peaches or juice...maybe sub in eggs with diced peppers or an apple?

  2. I get the closing remark about the peaches. They could have cut up fresh peaches. But the toast I don't get. Is there an expectation for a carbless diet? Also I agree that the yogurt doesn't look that appealing. But how much more sugar would there be than regular yogurt from the store? Yogurt is quite good for probiotic health. It's certainly better than a pat of butter and cup of syrup yes?