Recipe for a light breakfast

January 08, 1992|By Seattle Times

This tasty recipe will make weekend breakfast or brunch a treat.

Baked French Toast

8-ounce carton egg substitute, defrosted if frozen

1/3 cup low-fat milk

1/4 teaspoon cinnamon and nutmeg

6 slices white bread

1 tablespoon margarine, melted

Whisk together all ingredients but bread and margarine.

Put bread slices into 9x13-inch pan. Pour egg mixture over bread and let sit for 20 minutes.

Brush baking sheet with about half melted margarine. Arrange soaked bread on sheet and drizzle with remaining margarine. Bake in preheated 400-degree oven about 15 to 20 minutes, until golden.

Remove French toast with spatula to warm serving plates. Serve with jam, maple or berry syrups.

Makes 6 pieces. Each slice has 122 calorie, 8 grams protein, 4 grams fat, 12 grams carbohydrates, 1 milligram cholesterol and 196 milligrams sodium.

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