Crispy French Toast Recipe

4.5 1 2
Crispy French Toast Recipe
Crispy French Toast Recipe photo by Taste of Home
Publisher Photo

Crispy French Toast Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
Recommended: Top 10 Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Directions

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.
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: 200 calories, 1g fat (0 saturated fat), 0 cholesterol, 421mg sodium, 40g carbohydrate (4g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 3 starch.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrispy French Toast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
slug9000 User ID: 3827284 91392
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."

Loading Image