Crispy French Toast Recipe
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.
- 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.
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.
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.
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