Lorena Garcia's Baked Crispy French Toast
Recipe: #18058
March 15, 2015
Categories: Breakfast, Desserts, Eggs, Fruit, Strawberry, Brunch, Mother's Day, Oven Bake, Low Fat, Vegetarian, Kosher Dairy more
"Chef Garcia's version, with strawberries, yogurt and crushed cornflakes are delicious. Her note on the nutrition info: "0when compared to a traditional recipe, has a 19 percent reduction in calories, a 25 percent reduction in carbohydrates and a 64 percent reduction in sugars!""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (202.1 g)
- Calories 269.8
- Total Fat - 8.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 155.4 mg
- Sodium - 253.5 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 2.2 g
- Sugars - 18.1 g
- Protein - 10.3 g
- Calcium - 189.9 mg
- Iron - 4 mg
- Vitamin C - 7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Combine milk, half-and-half, SPLENDA Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
Step 3
Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
Step 4
Bake for 5 to 10 minutes or until golden brown.
Step 5
Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.
Tips & Variations
No special items needed.
2 Reviews
You'll Also Love
