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Thread: Crumb-Topped French Toast

  1. #1
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    Default

    1/2 cup skim milk
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    2 large eggs
    1 cup cornflake crumbs
    8 (1-ounce) diagonally cut slices French bread (about 1 inch thick)
    1/4 cup margarine, melted

    1. Preheat oven to 450 degrees.

    2. Combine first 4 ingredients in a medium bowl; stir well with a whisk. Place cornflake crumbs in a shallow dish.

    3. Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450 degrees for 15 minutes or until golden brown.

    Yield: 8 servings

    Serving size: 1 bread slice

    Points: 5

    ...taken from WW's SIMPLE GOODNESS, page 20

    Gail...from Fifty Plus Club

  2. #2

    Post

    Moved to Breakfast Foods forum.

  3. #3

    Default Re: Crumb-Topped French Toast

    This sounds REALLY REALLY good, but a little high in points for 1 slice. Wonder if it's because of the margarine? Might have to see if I can doctor this a little (using light bread and low-fat or ff margarine), but sounds like something even the kids would enjoy.

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  4. #4

    Default Re: Crumb-Topped French Toast

    This does sound good. Perhaps I'll try it & use French bread for the family & low-cal, low-point bread for me w/ egg subst. I cannot remember the last time I had French toast.
    Lori

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    "Don't tell God how big the storm is, instead tell the storm how big your God is."

  5. Default Re: Crumb-Topped French Toast

    I too was thinking this sounded good but a little high in points. Anyone try it another way? Im thinking I could doctor it up and it wouldnt be so bad....Let us know if you had success in cutting the points and it tasting good too!

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