Recently, I had the great pleasure of trying out Sukrin, a new sweetener soon hitting the Belgian market. If you’ve been reading this blog for a while, you will know that I am a big fan of healthy alternatives to sugar and have been baking with tagatose for the past 2 years. I am also always open to try out new things and I was quite excited to do some baking with Sukrin. I decided to make oven baked French toasts so I could try out both Sukrin, which substitutes sugar, as well as Sukrinmelis, which substitutes confectioners’ sugar at the same time
The toast came out just perfect and no one noticed that there was no sugar in it. That’s what’s great about Sukrin, it feels and tastes just like sugar so you don’t have to worry that your baking goods will have a weird taste. You just cannot taste the difference. You might have to use a little bit more of Sukrin than of sugar though, instead of 100g sugar I used 150g of Sukrin – just something to keep in mind
Preheat oven to 180C. Grease an ovenproof dish with baking spray. Arrange 4 slices of bread on the bottom.
In a large bowl, beat together eggs, milk, cream, Sukrin and cinnamon. Cover the 4 slices with half of the mix. Layer peach slices on top. Cover with 4 remaining slices of bread and pour the other half of egg mixture over it.
If you are want to find out more about Sukrin and its benefits, visit this site.