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Crispy French Toast Recipe
Crispy French Toast Recipe photo by Taste of Home

Crispy French Toast Recipe

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4.5 1
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Field editor Flo Burtnett, Gage, Oklahoma, lightens up her golden French toast with egg substitute and skim milk, then flavors it with orange juice, vanilla and a dash of nutmeg. The cornflake coating adds a fun crunch.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup egg substitute
  • 1/2 cup fat-free milk
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • Dash ground nutmeg
  • 12 slices day-old French bread (3/4 inch thick)
  • 1-1/2 cups crushed cornflakes

Nutritional Facts

2 slices equals 200 calories, 1 g fat (trace saturated fat), trace cholesterol, 421 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 3 starch.

Directions

  1. In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg. Add bread; soak for 5 minutes, turning once. Coat both sides of each slice with cornflake crumbs.
  2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown.
    Freeze option: Remove baked French toast from pan to wire racks to cool. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, place frozen French toast on a greased baking sheet. Bake in a preheated 425deg; oven for 5-7 minutes or until heated through. Or, microwave each French toast on high for 30-60 seconds or until heated through.
    Yield: 6 servings.
Originally published as Crispy French Toast in Taste of Home April/May 2003, p11

Nutritional Facts

2 slices equals 200 calories, 1 g fat (trace saturated fat), trace cholesterol, 421 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 3 starch.

Reviews for Crispy French Toast

AVERAGE RATING
   (2)
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5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Nov. 28, 2009

"I enjoyed this French toast. I did find it very difficult to get the cornflakes to stick to the toast, though."

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