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Crunch-Topped French Toast

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Ingredients

Adjust Servings:

	nonstick cooking spray
	1 cup fat-free evaporated milk
	3/4 cup refrigerated fat-free liquid egg product or 3 slightly beaten eggs
	3 tablespoons splenda sugar substitute or 3 tablespoons sugar
	2 teaspoons vanilla
	1/2 teaspoon ground cinnamon
	1/4 teaspoon ground nutmeg
	6 slices italian bread or 6 slices french bread, 1 inch slices (3 to 4 inches in diameter)
	1 large shredded wheat cereal, crushed
	1 tablespoon butter, melted
	2 cups strawberries
	3 tablespoons splenda sugar substitute or 3 tablespoons sugar
	1/2 teaspoon ground cinnamon

Nutritional information

220

Calories

40 g

Calories From Fat

4.5 g

Total Fat

2.2 g

Saturated Fat

10.2 mg

Cholesterol

270.9 mg

Sodium

36.1 g

Carbs

3.7 g

Dietary Fiber

11.3 g

Sugars

9.1 g

Protein

124g

Serving Size

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Crunch-Topped French Toast

Name: Crunch-Topped French Toast
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 3/4; : 3; : 2; : 1/2; : 1/4; : 6; : 1; : 1; : 2; : 3; : 1/2

Features:

Cuisine:

American

I loved this. I've been on a French toast casserole kick and this one seemed like a good everyday recipe. It did not come out too sweet and rich. I have to say that the cruchy top was a great touch. Thanks so much.

70 min
Serves 4
Easy

Ingredients

Directions

Crunch-topped French Toast, This french toast is made in a baking dish, chilled for 2 to 24 hours topped with shredded wheat and baked Great to serve for brunch or to guest This comes from Better Homes and Gardens diabetic recipes , I loved this I’ve been on a French toast casserole kick and this one seemed like a good everyday recipe It did not come out too sweet and rich I have to say that the cruchy top was a great touch Thanks so much , Great French toast recipe! For one, this isn’t one of those overnight dishes that turns into a custard consistency by morning The bread stays in individual pieces and has the same texture as if it just came off the grill There is no difference in taste when using egg substitute and the dish is healthier used real sugar instead of a substitute and maple syrup instead of the strawberry syrup (my kids won’t eat strawberry!) The only modification I made was to add more butter/shredded wheat mix on top We loved that crunch!! I love the ease of putting it together and then just waking up to pop it in the oven The kids get a favorite hot cooked breakfast without you having to spend any rushed before school time preparing it Thank you Barb for sharing this keeper We had a great start to the day

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Steps

1 Done	Lightly Coat a 2-Quart Rectangular Baking Dish With Cooking Spray; Set Asde.
2 Done	in a Medium Bowl Beat Together the Evaported Milk, Egg Product, 3 Tablespoons Sugar or Splenda, Vanilla, 1/2 Teaspoon Cinnamon, and Nutmeg.
3 Done	Arrange the Bread Slices in a Single Layer in Prepared Baking Dish;pour Egg Mixture Evenly Over Bread Slices; Cover and Chill For 2 to 24 Hours, Turning Bread Slices Once With a Wide Spatula.
4 Done	Combine Crushed Wheat Buscuit and Melted Butter; Sprinkle Evenly Over the Bread Slices; Bake,Uncovered, in a 375 Degree Oven About 30 Minutes or Until Light Brown.
5 Done	Meanwhile, in a Small Bowl Toss Together Strawberries, 3 Tablespoons Sugar or Splenda and 1/2 Teaspoon Cinnamon, Serve With French Toast, Also Good Served With Maple Syrup.