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Ingredients
| whole-wheat bread: 1 slice |
| nonfat milk: 1 cup |
| eggs: 3 |
| granulated sugar: 3 Tbl |
| vanilla extract: 2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| Italian bread: 6 slices |
| margarine (oleo): 1 Tbl |
| strawberries (halved): 2 cups |
| granulated sugar: 3 Tbl |
Crunch-Topped French Toast
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
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.