Streusel Crunch French Toast*

By RJamoralin

Breakfast
Servings 6 (1 slice toast and 1/3 cup strawberries each)

Carb. per serving 34 g or 28 g

Chill 2 hours

Per serving: 231 cabl., 6 g total fat (2 g sat. fat), 113 mg chol., 255 mg sodium, 34 g carb., 4 g fiber, 12 g pro.

Exchanges: 2 starch, 1 medium-fat meat. Carb choices: 2.

Per serving with substitute: Same as above, except 210 cal., 12 g pro., 28 g carb.

Ingredients

• 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
• 1 cup evaporated fat-free milk
• 1 tablespoon sugar*
• 2 teaspoons vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 1-inch-thick slices crusty whole wheat country-style bread
• 2 tablespoons sugar*
• 1/2 teaspoon ground cinnamon
• 2/3 cup crushed shredded wheat biscuits
• 1 tablespoon butter, melted
• 2 cups sliced fresh strawberries

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium bowl, lightly beat eggs with a rotary beater or wire whisk. Beat in evaporated milk, 1 tablespoon sugar, the vanilla, 1/2 teaspoon cinnamon, and the nutmeg. Arrange bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over bread. Cover and chill 2 to 24 hours, turning bread slices once with a wide spatula.

2. Preheat oven to 375 F. In a small bowl, combine the 2 tablespoons sugar and 1/2 teaspoon cinnamon; set aside. In another small bowl, combine crushed biscuits, butter, and 2 teaspoons of the cinnamon-sugar mixture. Sprinkle evenly over bread slices in dish. Bake, uncovered, about 30 minutes or until lightly browned.

3. Meanwhile, in a serving bowl, combine strawberries and remaining cinnamon-sugar mixture. Serve with French toast.

*Sugar Substitiutes: Choose from Splenda granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 or 2 tablespoons sugar.