Delicious Strawberry French Toast
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 248.9
- Total Fat: 5.5 g
- Cholesterol: 109.0 mg
- Sodium: 340.1 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.5 g
- Protein: 12.6 g
View full nutritional breakdown of Delicious Strawberry French Toast calories by ingredient
Number of Servings: 4
Ingredients
-
8 slices reduced -calorie wheat Bread
2 large eggs
1/2 cup egg substitute
1/2 cup 2% milk
1/2 tsp vanilla extract
1/4 tsp cinnamon
4 tbsp maple syrup (divided)
2 cup fresh sliced strawberries (divided)
Directions
Preheat a non-stick griddle pan or frying pan to med heat. Have tongs and spatula ready.
In a bowl whisk eggs, egg substitute, milk, vanilla and cinnamon until combined. Pour mixture into an 8 x 8 plastic or baking container. Drop slice of bread in mixture, flip immediately and remove with tongs to the preheated non-stick pan. Repeat. IMPORTANT- You may have to do a few at a time so that you do not soak your bread.
Cook each slice approx 2 min per side or until golden brown. Remove from heat to a cooling rack or serving plate. Repeat until all bread is done.
Place 2 slices of bread on each plate. Pour 1 tbsp of maple syrup over each serving and top with 1/2 cup of the sliced strawberries. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIJAV.
In a bowl whisk eggs, egg substitute, milk, vanilla and cinnamon until combined. Pour mixture into an 8 x 8 plastic or baking container. Drop slice of bread in mixture, flip immediately and remove with tongs to the preheated non-stick pan. Repeat. IMPORTANT- You may have to do a few at a time so that you do not soak your bread.
Cook each slice approx 2 min per side or until golden brown. Remove from heat to a cooling rack or serving plate. Repeat until all bread is done.
Place 2 slices of bread on each plate. Pour 1 tbsp of maple syrup over each serving and top with 1/2 cup of the sliced strawberries. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIJAV.