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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Recipe Summary

prep:
20 mins
chill:
2 hrs
bake:
30 mins
total:
2 hrs 50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 5g; cholesterol 7mg; saturated fat 2g; carbohydrates 41g; insoluble fiber 1g; protein 10g; vitamin a 680.3IU; vitamin c 28.3mg; sodium 300mg; calcium 151.5mg; iron 2.5mg.
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