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Crunchy French Toast
Recipe Rumble

Ingredients:
Egg substitute equal to four eggs (8 ounces)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Eight slices bread, challah or white
Two heaping cups unsweetened cornflakes, crumbled to about half their original size
Nonstick cooking spray
2 to 3 tablespoons sugar (optional)
Sugar free maple syrup, warmed

Directions:
Preheat oven to 325-degrees. Spray a baking sheet. Whisk eggs, milk, vanilla and salt in shallow dish or bowl. Dunk bread slices into egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated. Place cornflakes on plate or in other shallow dish. Press each slice of bread lightly into cornflakes, coating both sides. Using a nonstick skillet set at medium-high heat, briefly cook French toast in batches until golden brown and lightly crisp, turning once. If you wish, sprinkle each slice with cinnamon sugar. Place first slices on baking sheet and keep warm in oven. Continue cooking remaining slices. When all French toast is ready, serve with maple syrup on side. Recipe makes four servings.

Dietary Exchanges:  1/2 Starch/Bread

See also:
Low Fat Recipes: Section One
Low Fat Recipes: Section Two
Low-Fat Desserts Fit For Company! (Online eBook)