Crunch-topped French Toast

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• nonstick cooking spray
• 1 cup fat-free evaporated milk
• 3/4 cup refrigerated fat-free liquid egg product or 3 slightly beaten eggs
• 3 tablespoons splenda sugar substitute or 3 tablespoons sugar
• 2 teaspoons vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 slices italian bread or 6 slices french bread, 1 inch slices (3 to 4 inches in diameter)
• 1 large shredded wheat cereal, crushed
• 1 tablespoon butter, melted
• 2 cups strawberries
• 3 tablespoons splenda sugar substitute or 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 lightly coat a 2-quart rectangular baking dish with cooking spray; set asde.
• 2 in a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1/2 teaspoon cinnamon, and nutmeg.
• 3 arrange the bread slices in a single layer in prepared baking dish;pour egg mixture evenly over bread slices; cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
• 4 combine crushed wheat buscuit and melted butter; sprinkle evenly over the bread slices; bake,uncovered, in a 375 degree oven about 30 minutes or until light brown.
• 5 meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar or splenda and 1/2 teaspoon cinnamon, serve with french toast, also good served with maple syrup.