CINNAMON FRENCH TOAST


1 large egg

2 egg whites

cooking spray

1/4 cup 2% low-fat milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

8 (1-inch-thick) slices French or Italian bread; diagonally cut

cinnamon; to taste

sugar; to taste

reduced-calorie maple syrup (optional)

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

2. Preheat the oven to 200 degrees. Lightly spray a large non-stick skillet
with cooking spray; heat over medium heat. Dip 4 of the bread slices into
the egg mixture, turning once to coat and draining excess back into the
dish.

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

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

5. Divide French toast among serving plates. Sprinkle lightly with cinnamon
and sugar and top with maple syrup, if desired. Serve immediately.

* CHEF'S NOTE: For puffy French toast, prepare egg mixture in a large,
shallow glass dish. Add bread slices, turning to coat. Cover and
refrigerate overnight. Cook and serve as directed.

Yields 4 servings

CALORIES: 175; PROTEIN: 9g; FAT: 4g; CARBS: 8g; CHOL: 53mg; SODIUM: 350mg.
