Roy’s Light Peppermint Mocha French Toast Bake & Peppermint Mocha Syrup

2 servings Better Balance Bites/Points come only from the bread, so choose wisely.

Calories 332 Fat 13.7g Carbs 41.5g Protein 23.3g

Ingredients

· 6 slices of low-point bread (I used Sara Lee Delightful 45)

· 5 eggs

· 1/2 cup almond milk

· 2 Tbsp 1-to-1 sugar replacement

· 1 Tbsp instant coffee or espresso

· 1 Tbsp unsweetened cocoa powder

· 3/4 tsp peppermint extract

· Pinch of salt

· Optional Toppings: WW Peppermint Mocha Syrup (recipe follows) & Fat-Free Reddi-Wip (the cream makes it a latte! :^D ); confectioners’ sugar

Directions

1. The night before, slice bread into 1-inch chunks and set aside on the counter overnight to dry. OR you can cube bread in the morning and toast lightly in a 350-degree oven, about 8-10 minutes.

2. In a large bowl, whisk eggs until smooth. Add almond milk, instant coffee, cocoa powder, sugar replacement, peppermint extract, and salt into the bowl and whisk until well blended.

3. Add the chunks of bread into the bowl and toss, making sure each piece is well coated.

4. Spray a 9” bread pan with cooking spray. Pour bread and egg mixture into the pan and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.

5. Preheat oven to 375 degrees F.

6. Bake for 20-25 minutes until the center is set and the top is lightly browned.

7. Cut in half to make the 2 servings. (You can change up the servings as you like, just make sure you enter it into your recipe builder as you will be eating it.) Serve with a drizzle of warmed Peppermint Mocha Syrup & Fat-Free Reddi-Wip or a sprinkle of confectioners’ sugar or the topping of your choice.

Roy’s Light Peppermint Mocha Syrup

4 (2 Tbsp) servings 0 Bites / Blue Points

Calories 10 Fat 0.4g Carbs 26.2g Protein 0.6g

Ingredients

· 1/2 cup 1-to-1 sugar replacement

· 1/2 cup brewed coffee, divided (see notes!)

· 2 Tbsp unsweetened cocoa powder

· 1 tsp cornstarch

· 1/2 tsp peppermint extract

· Pinch of salt

Directions

1. Combine 1/4 cup of the brewed coffee, sugar replacement, cocoa powder, and cornstarch in a small saucepan. Whisk smooth and place over medium heat.

2. Bring to a boil and allow to boil for about 5 minutes, whisking frequently, until thickened.

3. Off heat, whisk in the remaining brewed coffee, the peppermint extract, and the salt.

4. Use immediately or store in the refrigerator in an air-tight container for up to a week.

5. To warm up, microwave for 30 seconds on High, stir, and microwave another 30 seconds (or more) if needed.

Notes

· If you like your coffee strong, follow the recipe as is. If you prefer it less strong, replace some or all of the remaining 1/4 cup of coffee with almond milk. I prefer mine medium strength, so I did 2 Tbsp almond milk with 2 Tbsp of the remaining 1/4 cup of coffee.

· Not a fan of peppermint? Use another extract to flavor your "mocha."

· Not a fan of coffee? Replace it with cocoa powder for a more chocolatey French toast bake. Replace the coffee in the syrup with an equal amount of hot chocolate, chocolate milk, or chocolate protein shake (or any flavor).

· This syrup can be used as any other syrup, such as on cake, ice cream, pancakes, waffles, or on the Peppermint Mocha French Toast Bake!