Lorena Garcia's Baked Crispy French Toast |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Chef Garcia's version, with strawberries, yogurt and crushed cornflakes are delicious. Her note on the nutrition info: 0when compared to a traditional recipe, has a 19 percent reduction in calories, a 25 percent reduction in carbohydrates and a 64 percent reduction in sugars! Ingredients:
1 cup 1% low-fat milk |
3/4 cup half-and-half |
1/2 cup splenda sugar substitute, granular |
2 tablespoons vanilla extract |
4 large eggs |
6 slices white bread, crusts removed and cut diagonally in half (1 inch slices) |
4 cups corn flakes cereal, finely crushed |
2 tablespoons ground cinnamon |
1 cup strawberry, sliced |
1 cup non-fat vanilla yogurt |
fresh mint sprig (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
3. Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
4. Bake for 5 to 10 minutes or until golden brown.
5. Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.
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