Oven-Baked French Toast INGREDIENTS 1 loaf (8 ounces) French bread 6 eggs 1 1/2 cups milk 4 tablespoons granulated sugar, divided 1 teaspoon vanilla 1/8 teaspoon salt Ground cinnamon (optional) Powdered sugar 1 pound strawberries, stemmed and sliced (about 3 cups) 1/2 teaspoon lemon zest 1 teaspoon lemon juice DIRECTIONS 1 Using Kitchen Spritzer, spray Rectangular Baker with vegetable oil. Using Bread Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight. 2 Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour/Sugar Shaker. Slice strawberries with Egg Slicer Plus®; place in Classic Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast. Yield: , 8 servings of 2 slices French toast and 1/3 cup strawberry topping Nutrients per serving: Approximately 200 calories and 6 grams of fat per serving U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe it works best to cut the loaf on the diagonal in order to get large enough slices.
Posted on: Thu, 18 Sep 2014 21:56:57 +0000
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