Crushed shredded wheat biscuits add lightly crunchy topping to this make-ahead, nutrition-packed breakfast. The fresh strawberry topping makes it even more special.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Spray a 2-quart rectangular baking dish with nonstick spray; set aside. In a medium bowl beat together the egg product or eggs, evaporated milk, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.

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  • Combine crushed biscuit and melted butter or margarine; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes until lightly browned.

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  • Meanwhile, in a small bowl combine the strawberries, 3 tablespoons sugar or sugar substitute, and 1/2 teaspoon cinnamon. Serve with French toast. Makes 6 servings.

Tips

Using sugar substitute option: 220 calories and 35 g carbohydrates

Nutrition Facts

244 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 300 mg sodium. 41 g carbohydrates; 1 g fiber; 10 g protein; 680 IU vitamin a; 28 mg vitamin c; 151 mg calcium; 3 mg iron;

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