Crispy French Toast Fingers

By dette

Crisp and nutty outside, tenderly eggy inside and safting with cinnamon and vanilla, these fun French toast fingers are a natural for depping into a sweet, syrupy sauce. They're perfect for kids-or anyone who wants to feel like one again.

Ingredients

• 1 c. sliced almonds
• 3 c. cornflakes
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 3/4 c. low-fat (1%) milk
• 1 tblsp pure maple syrup
• 1 tsp vanilla extract
• Nonstick cooking spray
• 4 large slices firm whole-grain bread (6 oz), each pice cut crosswise
• to make 5 fingers each
• 1 recipe Blueberry Maple Sauce, or maple syrup for serving, optional

Preparation

Step 1

In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the tecture of oats. Transfer the cornflake mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflake mixture, gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
Serve with Blueberry Maple Sauce or pure maple syrup on the side for dipping, if desired.
cal= 340; tot fat 13 g; (sat fat 2g; mono fat 6.8g; poly fat 3.3g) prot 14 g; carb 43g; fib 6g; chol 80 mg; sod 520mg