50+ Friends Club Cookbook -- Eggs and Cheese -- Puffy Cinnamon French Toast

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Puffy Cinnamon French Toast

From the Kitchen of: Pat

1	lg	Egg
2		Egg whites
1/4	C	Skim milk
1/2	tsp	Vanilla extract
1/2	tsp	Ground cinnamon
1/8	tsp	Ground nutmeg
8	1-inch thick	Diagonally cut slices French or Italian bread
		Cinnamon sugar and reduced-calorie maple syrup (optional)

In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well.
Place egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and refrigerate overnight.
Next morning preheat the oven to 200°. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Place coated bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.
Transfer cooked slices to a plate; keep warm in oven until finished with cooking all slices.
Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately.