Crunch-topped French Toast
From watson2167 16 years ago
- 30 minutes to make
- Serves 6
This make-ahead breakfast entree is baked with a crunchy topping and sweetened with fresh strawberries.
Ingredients
- nonstick cooking spray shopping list
- 1 cup evaporated fat-free milk shopping list
- 3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs shopping list
- 3 tablespoons sugar shopping list
- 2 teaspoons vanilla shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 6 1-inch slices Italian bread (3 to 4 inches in diameter) shopping list
- 1 large shredded wheat biscuit, crushed (2/3 cup) shopping list
- 1 tablespoon butter or margarine, melted shopping list
- 2 cups sliced strawberries shopping list
- 3 tablespoons sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
How to make it
- 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.
- Syrup can be serve, if desire
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