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)
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.
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