| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Bread | 4 | Servings |
INGREDIENTS
| 1 | lg | Egg |
| 2 | Egg whites | |
| 1/4 | c | Skim milk |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 8 | sl | (1-inch-thick) diagonally cut French or Italian bread |
| Cinnamon sugar and reduced- | ||
| Calorie maple syrup; optional |
INSTRUCTIONS
1. In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. 2. Preheat the oven to 200 degrees. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish. 3. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1-2 minutes per side. 4. Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed. Spray skillet with vegetable cooking spray as needed. 5. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. VARIATION: For puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and refrigerate overnight. Cook and serve as directed. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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