Streusel French Toast

Ingredients:
Nonstick cooking spray 3/4 cup refrigerated or frozen egg product, thawed, or three eggs, slightly beaten
1 cup evaporated fat-free milk
3 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Six, 1-inch slices Italian bread (3 to 4-inches in diameter)
One large shredded wheat biscuit, crushed (2/3 cup)
1 tablespoon butter or margarine, melted
2 cups sliced strawberries
3 tablespoons sugar, or sugar substitute equal to 3-tablespoons sugar
1/2 teaspoon ground cinnamon

Directions:
Spray a 2-quart rectangular baking dish with nonstick spray; set aside. In a medium bowl beat together the egg product or eggs, evaporated milk, 3-tablespoons sugar, vanilla, 1/2-teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.

Combine crushed biscuit and melted butter or margarine; sprinkle evenly over the bread slices. Bake, uncovered, in a 375-degree oven about 30 minutes until lightly browned.

Meanwhile, in a small bowl combine the strawberries, 3-tablespoons sugar or sugar substitute, and 1/2-teaspoon cinnamon. Serve with French toast.

Recipe makes six servings.

Note:
Using sugar substitute option: 220 calories and 35g carbohydrates.

Tip:
Crushed, shredded wheat biscuits add a slightly crunchy topping to this make-ahead, nutrition-packed breakfast. A fresh strawberry topping makes it even more special.

Nutritional information per serving:
Calories: 244
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 300mg
Carbohydrates: 41g
Protein: 10g
Diabetic Exchange:  2 Starch, 0.5 Fruit, 0.5 Milk, 0.5 Lean Meat