Recipe

Crunchy-topped French Toast Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 6 months ago Try this light version of French toast that's baked in the oven after soaking in an egg mixture for 2 to 24 hours. Prep:20m Cook:30m Servings:6	Dariana
	cinnamon vanilla brunch kids breakfast french frenchtoast

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Ingredients

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

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