Editors' Pick
Lorena Garcia's Baked Crispy French Toast

photo by YiayiaMouse

- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup 1% low-fat milk
- 3⁄4 cup half-and-half
- 1⁄2 cup Splenda sugar substitute, granular
- 2 tablespoons vanilla extract
- 4 large eggs
- 6 slices white bread, crusts removed and cut diagonally in half (1 inch slices)
- 4 cups corn flakes cereal, finely crushed
- 2 tablespoons ground cinnamon
- 1 cup strawberry, sliced
- 1 cup non-fat vanilla yogurt
- fresh mint sprig (optional)
directions
- Preheat oven to 350 degrees F.
- Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
- Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
- Bake for 5 to 10 minutes or until golden brown.
- Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.
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Reviews
-
I made this for a nice sunday breakfast treat. I used skim milk instead of half and half and 1%, also used egg whites and a little cornstarch instead of egg yolk. Also I scaled this down to use about 3 silced of bread just fine. I love how much more healthy this is than normal pan fried toast with all the butter. Also to bring ou the strawberries on top I used strawberry yogurt on the bread slices to serve. Also I did not need the full amount of cornflakes, but I wasnt too generous with them. Excellent recipe!
Tweaks
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I made this for a nice sunday breakfast treat. I used skim milk instead of half and half and 1%, also used egg whites and a little cornstarch instead of egg yolk. Also I scaled this down to use about 3 silced of bread just fine. I love how much more healthy this is than normal pan fried toast with all the butter. Also to bring ou the strawberries on top I used strawberry yogurt on the bread slices to serve. Also I did not need the full amount of cornflakes, but I wasnt too generous with them. Excellent recipe!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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