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Print this Recipe    French Toast 41

Cinnamon French Toast

1 egg
2 egg whites
1/4 cup skim milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
8 1-inch-thick diagonally cut slices French or Italian bread

In a bowl, whisk egg and egg whites until foamy. Add the milk,
vanilla, cinnamon and nutmeg. Combine and set aside.

Preheat oven to 200F. Lightly spray a nonstick skillet with
vegetable cooking spray. Heat over medium heat. Dip 4 bread slices
into egg mixture, turning to coat.

Place bread slices in prepared skillet. Cook until golden brown,
turning once. Transfer cooked slices to a plate and keep warm in
oven. Dip remaining slices in egg mixture, cook as above.

Divide toast among serving plates. Sprinkle lightly with cinnamon
sugar and top with maple syrup. Serve immediately.

Variation: For puffy French toast, prepare egg mixutre in a large
shallow glass dish. Add bread slices, turning to coat. Cover and
referigerate overnight. Cook and serve as above.

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