Cinnamon Crunch French Toast

Adding cinnamon to healthful foods like whole grains and strawberries is sure to make this breakfast the toast of the town.

Here's the skinny:

2 tablespoons shortening > nonstick cooking spray
1 cup evaporated milk > 1 cup fat-free evaporated milk
1/3 cup sugar > 3 tablespoons sugar
6 1-inch-thick slices crusty country-style bread > 6 1-inch-thick slices crusty whole wheat country-style bread
1 cup crushed frosted cornflakes > 2/3 cup crushed Fiber One® Frosted Shredded Wheat cereal
3 tablespoons butter, melted > 1 tablespoon butter, melted
1 cup toasted pecans > 2 cups sliced fresh strawberries

Nutritional Highlights

Calories

490 (before)

250 (after)

Total Fat

30 g (before)

6 g (after)

Saturated Fat

9 g (before)

2 1/2 g (after)

Prep Time:20 min

Start to Finish:3 hr

makes:6 Servings

Nonstick cooking spray
3 eggs
1 cup fat-free evaporated milk
3 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 1-inch-thick slices crusty whole wheat country-style bread
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2/3 cup crushed Fiber One® Frosted Shredded Wheat cereal
1 tablespoon butter, melted
2 cups sliced fresh strawberries

1 Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium bowl, lightly beat eggs with a wire whisk or rotary beater. Beat in evaporated milk, the 3 tablespoons sugar, the vanilla, ½ teaspoon cinnamon, and the nutmeg. Arrange bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over bread. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
2 Preheat oven to 375°F. In a small bowl, combine the 2 tablespoons sugar and ½ teaspoon cinnamon; set aside. In another small bowl, combine crushed cereal, butter, and 2 teaspoons of the cinnamon-sugar mixture. Sprinkle evenly over bread slices in dish. Bake, uncovered, about 30 minutes or until lightly browned.
3 Meanwhile, in a small bowl, combine the strawberries and the remaining cinnamon-sugar mixture. Serve with French toast.

1 Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium bowl, lightly beat eggs with a wire whisk or rotary beater. Beat in evaporated milk, the 3 tablespoons sugar, the vanilla, ½ teaspoon cinnamon, and the nutmeg. Arrange bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over bread. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.

2 Preheat oven to 375°F. In a small bowl, combine the 2 tablespoons sugar and ½ teaspoon cinnamon; set aside. In another small bowl, combine crushed cereal, butter, and 2 teaspoons of the cinnamon-sugar mixture. Sprinkle evenly over bread slices in dish. Bake, uncovered, about 30 minutes or until lightly browned.

3 Meanwhile, in a small bowl, combine the strawberries and the remaining cinnamon-sugar mixture. Serve with French toast.

Nutritional Information

1 slice French toast and 1/3 cup strawberries: Calories 250 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 250mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 21g); Protein 12g % Daily Value Vitamin A 8%; Vitamin C 50%; Calcium 20%; Iron 20% Exchanges 2 Starch, 0 Other Carbohydrate, 0 Milk, 1/2 Skim Milk, 1/2 Very Lean Meat, 1/2 Fat Carbohydrate Choices 2 1/2