Crunchy French Toast
- 1 large loaf (1 pound) bread, cut into 1-inch cubes (can use day old or whole-grain)
- 4 eggs
- 3 cups milk (made from dry)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup dried cranberries or raisins
- 3 Tbsp margarine
- 2 Tbsp honey or syrup
- ¾ cup brown sugar
- ½ cup low fat granola or chopped walnuts
The night before, children can spray 9x13 baking dish, add bread and spread evenly. Children can break eggs into large bowl, beat lightly. Add milk, vanilla, cinnamon and dried fruit; mix well. Pour egg mixture evenly over bread. Cover pan tightly, refrigerate overnight.
The next morning, melt margarine; add remaining topping ingredients and mix. Drop by spoonfuls onto bread, bake 30 minutes.
Wild berry syrup - Heat additional 1 cup syrup with ½ cup blueberries just until boiling. Drizzle over French toast.
Per Serving (without syrup): 342 calories; 8.5gm fat; 10gm protein, 57 g carbohydrate, 438mg sodium.
This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.