Photo of Cinnamon French Toast with Raspberries by WW

Cinnamon French Toast with Raspberries

3 - 4
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Who needs syrup? This quickie brekkie is a flavor bomb with remix potential: Swap out the cinnamon for ¼ teaspoon of almond extract and top with peaches. Making more French toast than fits in the pan at once? Keep the cooked slices on a parchment-lined baking sheet in a 250°F oven until serving.


Egg white(s)

2 large


1 large egg(s)

Low-fat milk


Unpacked light brown sugar

2 Tbsp

Ground cinnamon

½ tsp

Vanilla extract

½ tsp

Reduced-calorie whole wheat bread

6 slice(s)

Canola oil

1½ tsp, divided

Fresh raspberries

3 cup(s)

Confectioners' sugar

1½ tsp


  1. In a large shallow dish, whisk the egg whites, egg, milk, brown sugar, cinnamon, and vanilla.
  2. Dip each slice of the bread into the egg mixture, turning several times to coat.
  3. In a large nonstick skillet over medium heat, warm ½ tsp oil. Cook 2 slices of the bread, turning once, until golden brown, about 6 minutes. Repeat with the remaining oil and bread. Cut each slice in half on a diagonal. Top with the raspberries and sprinkle with the powdered sugar.
  4. Per serving: 1 slice french toast, ½ cup raspberries, and ¼ teaspoon sugar