- 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
- 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.
- 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. Yield: 6 servings.
Originally published as Crispy French Toast in Taste of Home April/May 2003, p11
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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."