Recipe

Crunch-topped French Toast Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 3 weeks, 1 day ago This make-ahead breakfast entree is baked with a crunchy topping and sweetened with fresh strawberries. Prep:140m Cook:30m Servings:6	Watson2167
	egg cinnamon nutmeg bread wheatbiscuit strawberries

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Ingredients

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.

Syrup can be serve, if desire

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