Crunchy-topped French Toast |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Try this light version of French toast that's baked in the oven after soaking in an egg mixture for 2 to 24 hours. Ingredients:
1 cup evaporated fat-free milk |
3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs |
3 tablespoons sugar |
2 teaspoons vanilla |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
6 1-inch slices italian bread (3 to 4 inches in diameter) |
1 large shredded wheat biscuit, crushed (2/3 cup) |
1 tablespoon butter or margarine, melted |
2 cups sliced strawberries |
3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium bowl beat together the evaporated milk, egg product, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg product mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
2. Combine crushed shredded wheat biscuit and melted butter; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes or until light brown.
3. Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar, and 1/2 teaspoon cinnamon. Serve with French toast
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