Cinnamon French Toast with Raspberries
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Egg whites
2 large
Egg
1 large egg(s)
1% low fat milk
⅓ cup(s)
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
Instructions
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
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