Whole Wheat Breakfast French Toast
Whole Wheat Breakfast French Toast recipe
Yield
5 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
liquid egg substitute
|
|
| ⅓ | cup |
milk, skim
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
margarine
|
|
| 10 | slices |
whole wheat bread
or 10 slices french bread |
|
|
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
liquid egg substitute
|
|
| 79 | ml |
milk, skim
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
margarine
|
|
| 1E+1 | slices |
whole wheat bread
or 10 slices french bread |
|
| 1 | x |
maple syrup
|
*
|
Directions
In shallow bowl, combine EGG BEATERS, milk, cinnamon and vanilla.
In nonstick skillet, over medium heat, melt 2 teaspoons margainer.
Dip bread slices in egg mixture to coat; transfer to skillet.
Brown about 3 minutes on each side, adding remaining margarine to skillet as needed.
Serve with syrup if desired.
