Description
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.
Ingredients
- Nonstick Cooking Spray
- Fat-free Evaporated Milk
- Fat-free Liquid Egg Product
- Splenda Sugar Substitute
- Vanilla
- Ground Cinnamon
- Ground Nutmeg
- Italian Bread
- Shredded Wheat Cereal
- Butter
- Strawberries
Instructions
- Lightly coat a 2-quart rectangular baking dish with cooking spray
- Set asde
- In a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1 / 2 teaspoon cinnamon, and nutmeg
- 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
- 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
- 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