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Crunch-Topped French Toast

Makes: 6 servings
Prep 20 mins Chill 2 hrs to 24 hrs Bake 375°F 30 mins
Crunch-Topped French Toast
Ingredients
  •  Nonstick cooking spray
  • 1  cup  evaporated fat-free milk
  • 3/4  cup  refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
  • 3  tablespoons  sugar
  • 2  teaspoons  vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 6  1-inch slices  Italian bread (3 to 4 inches in diameter)
  • 1  large shredded wheat biscuit, crushed (2/3 cup)
  • 1  tablespoon  butter or margarine, melted
  • 2  cups  sliced strawberries
  • 3  tablespoons  sugar
  • 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 Facts (Crunch-Topped French Toast)
  • Servings Per Recipe 6,
  • cal. (kcal) 227,
  • Fat, total (g) 3,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 39,
  • fiber (g) 3,
  • pro. (g) 10,
  • vit. A (IU) 340,
  • vit. C (mg) 27,
  • sodium (mg) 296,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Fruit () 1,
  • Starch () 2,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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