Crunch-topped French Toast

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

•  nonstick cooking spray
• 1  cup fat-free evaporated milk
• 3⁄4 cup  refrigerated  fat-free liquid egg product or 3  slightly beaten eggs
• 3  tablespoons Splenda sugar substitute or 3  tablespoons sugar
• 2  teaspoons vanilla
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 6  slices  Italian bread or 6  slices  French bread, 1 inch slices (3 to 4 inches in diameter)
• 1  large  shredded wheat cereal, crushed
• 1  tablespoon butter, melted
• 2  cups strawberries
• 3  tablespoons Splenda sugar substitute or 3  tablespoons sugar
• 1⁄2 teaspoon ground cinnamon

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.