Crunch-topped French Toast |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This french toast is made in a baking dish, chilled for 2 to 24 hours topped with shredded wheat and baked. Great to serve for brunch or to guest. This comes from Better Homes and Gardens diabetic recipes. Ingredients:
nonstick cooking spray |
1 cup fat-free evaporated milk |
3/4 cup refrigerated fat-free liquid egg product or 3 slightly beaten eggs |
3 tablespoons splenda sugar substitute or 3 tablespoons sugar |
2 teaspoons vanilla |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
6 slices italian bread or 6 slices french bread, 1 inch slices (3 to 4 inches in diameter) |
1 large shredded wheat cereal, crushed |
1 tablespoon butter, melted |
2 cups strawberries |
3 tablespoons splenda sugar substitute or 3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set asde.
2. In a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1/2 teaspoon cinnamon, and nutmeg.
3. Arrange the bread slices in a single layer in prepared baking dish;Pour egg mixture evenly over bread slices; Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
4. Combine crushed wheat buscuit and melted butter; sprinkle evenly over the bread slices; BAKE,uncovered, in a 375 degree oven about 30 minutes or until light brown.
5. Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar or splenda and 1/2 teaspoon cinnamon, Serve with french toast, also good served with maple syrup.
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