Crunch-Topped French Toast

This heart-healthy, make-ahead breakfast entree is baked with a crunchy topping and sweetened with fresh strawberries.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 2 hrs to 24 hrs
  • Bake: 30 mins 375°F

Crunch-Topped French Toast

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.
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Nutrition Facts (Crunch-Topped French Toast)

  • Per serving:
  • 227 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 296 mg sodium ,
  • 39 g carb. ,
  • 3 g fiber ,
  • 10 g pro.
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