Crunch-topped French Toast

READY IN: 50mins
Recipe by Barb G.

This french toast is made in a baking dish, chilled for 2 to 24 hours topped with shredded wheat and baked. Great to serve for brunch or to guest. This comes from Better Homes and Gardens diabetic recipes.

Top Review by Chef Johnsonville

I loved this. I've been on a French toast casserole kick and this one seemed like a good everyday recipe. It did not come out too sweet and rich. I have to say that the cruchy top was a great touch. Thanks so much.

Ingredients Nutrition

Directions

  1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set asde.
  2. In a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1/2 teaspoon cinnamon, and nutmeg.
  3. Arrange the bread slices in a single layer in prepared baking dish;Pour egg mixture evenly over bread slices; Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
  4. Combine crushed wheat buscuit and melted butter; sprinkle evenly over the bread slices; BAKE,uncovered, in a 375 degree oven about 30 minutes or until light brown.
  5. Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar or splenda and 1/2 teaspoon cinnamon, Serve with french toast, also good served with maple syrup.

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