Breakfast

Cinnamon French Toast

  • 1 large Eggs
  • 2 Egg whites
  • 1/4 cups Skim milk
  • 1/2 teaspoons Vanilla
  • 1/2 teaspoons Cinnamon
  • 1/8 teaspoons Nutmeg
  • 8 slices Italian bread

    • In a shallow bowl, using a wire whisk, or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Beat well; set aside.

    Preheat the oven to 200°. Lightly spray a large non-stick skillet with vegetable cooking spray; heat over medium heat. Dip4 of the bread slices into the egg mixture, turning to coat and draining excessback into the dish.

    Place the bread slices in prepared skillet. Cook until golden brown, turning once, about 1-2 minutes per side.

    Transfer cooked slices to a plate, keep warm in oven. Dip remaining slices in egg mixture; cook as directed.Spray skillet with vegetable cooking spray as needed.

    Divide French toast amongserving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!