French toast - two ways of making them

I am going to present how to make French toast on the stove top and in the oven. Pictures of both can be found next to each preparation mode.
Serves 6.

Ingredients
- 6 slices of whole wheat bread
- 3 egg whites
- 1/2 cup unsweetened almond milk
- 1 tbs agave nectar
- nutmeg
- cinnamon
- tiny bit of sea salt (about 1/8th of a tsp)

Directions

For stove top 

- You will need about 1/4 cup oil, enough to cover the bottom and not allow the bread to stick. I used safflower oil.  
(Tip: the smaller the circumference of the pan, the less oil you need to cover the bottom.)
- Heat up the oil in a pan.
- Dip bread slices in the mixture, thoroughly coating all sides.
- Place the slices in the oil. When done on one side, turn to the other side. 
(I like to cover mine, but make sure to be careful when you remove the cover, as vapors will fall in the hot oil and might spray you.)



For oven

- Preheat oven to 350 F.
- Place a baking sheet on the bottom of a baking pan or cover with nonstick spray..
(If you're not worried about calories, you can grease the pan with butter.)
- Dip bread slices in the mixture, thoroughly coating all sides.
- Arrange bread slices and let bake for about 45-50 minutes or until brown.
(I like to turn them in the middle of the cycle.)


Serve with fresh fruit, jelly, whipped cream or whatever topping you'd like.

Note: the ones on the stove top will be fluffier, while the ones in the oven will be dryer due to the lack of oil saturation. They are both very tasty, and the one in the oven is healthier for those who count their calorie intake.