Crunch Topped French Toast
| Nonstick cooking spray |
| 1 cup evaporated fat-free milk |
| 3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs |
| 3 tablespoons sugar |
| 2 teaspoons vanilla |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 6 1-inch slices Italian bread (3 to 4 inches in diameter) |
| 1 large shredded wheat biscuit, crushed (2/3 cup) |
| 1 tablespoon butter or margarine, melted |
| 2 cups sliced strawberries |
| 3 tablespoons sugar |
| 1/2 teaspoon ground cinnamon |
| Directions |
| Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium bowl beat together the evaporated milk, egg product, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg product mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula. |
| Combine crushed shredded wheat biscuit and melted butter; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes or until light brown. |
| Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar, and 1/2 teaspoon cinnamon. Serve with French toast. Makes 6 servings. |
| Nutritional Information |
| Nutritional facts per serving calories: 227, total fat: 3g, saturated fat: 2g, cholesterol: 7mg, sodium: 296mg, carbohydrate: 39g, fiber: 3g, protein: 10g, vitamin C: 46%, calcium: 17%, iron: 11%, starch: 2diabetic exchange, fruit: .5diabetic exchange, lean meat: .5diabetic exchange |