Crunch-Topped French Toast
This heart healthy, make-ahead breakfast entree is baked with a crunchy topping and sweetened with fresh strawberries.
Prep Time:
20 mins
Total Time:
2 hrs 50 mins
Servings:
6 servings
Ingredients
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Nonstick cooking spray
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1 cup evaporated fat-free milk
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3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
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3 tablespoons sugar
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2 teaspoons vanilla
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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6 1-inch slices Italian bread (3 to 4 inches in diameter)
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1 large shredded wheat biscuit, crushed (2/3 cup)
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1 tablespoon butter or margarine, melted
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2 cups sliced strawberries
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3 tablespoons sugar
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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. Makes 6 servings.
Nutrition information
Calories 227, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 296 mg, Carbohydrate 39 g, Fiber 3 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 46%, Calcium 17%, Iron 11%. Exchanges: Fruit .5, Starch 2, Lean Meat .5.
Percent Daily Values are based on a 2,000 calorie diet
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