Lorena Garcia’s Crispy French Toast
Dredging the bread in crisp cereal crumbs adds a crunchy coating to this melt- in-your-mouth dish.
- Serves: 6
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 6
Serving Size: 1 slice French toast, 3 tablespoons strawberries, 3 tablespoons yogurt.
- Amount Per Serving
- Calories:
- 320
- Calories from Fat:
- 80
- Total Fat:
- 9g
- Saturated Fat:
- 4g
- Cholesterol:
- 155mg
- Sodium:
- 460mg
- Total Carbs:
- 45g
- Dietary Fiber:
- 3g
- Sugars:
- 11g
- Protein:
- 12g
DIRECTIONS
Preheat oven to 350 degrees F.
Combine milk, half-and-half, SPLENDA® Granulated Sweetener, and vanilla; whisk until SPLENDA® Granulated Sweetener dissolves. Add eggs, whisking until blended.
Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
Bake for 5 to 10 minutes or until golden brown.
Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.
INGREDIENTS
- 1 cup 1% low-fat milk
- 3/4 cup half-and-half
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons vanilla extract
- 4 large eggs
- 6 thick slices white bread, crusts removed and cut diagonally in half
- 4 cups cornflakes cereal, finely crushed
- 2 tablespoons ground cinnamon
- 1 cup strawberries, sliced
- 1 cup fat-free vanilla yogurt
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