Very Berry French Toast

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Ingredients:
4 eggs
1 tablespoon vanilla extract
1/4 teaspoon baking powder
1 cup fat-free milk
1 loaf French bread
Topping:
3/4 cup sugar
1 1/2 tablespoon corn starch
16 ounce package mixed frozen unsweetened berries (strawberries, blueberries or mixed berries)
(optional) Powdered sugar

Directions: Mix: eggs, vanilla extract, baking powder, and fat-free milk

Cut 8 – 1-inch thick slices of French bread.

Dip bread in egg mixture until well saturated, then place in 9 x 13-inch pan coated with cooking spray. Cover and refrigerate overnight.

Next morning, preheat oven to 450° F.

For topping, combine in a medium bowl:
sugar, corn starch, mixed berries

Lightly coat a 9 x 13-inch pan with cooking spray. Spread fruit mixture in pan. Arrange bread on top. Bake 25 minutes or until lightly browned. Arrange on individual plates. Serve remaining fruit in pan as additional syrup. Sift powdered sugar over top if desired.

Servings: 4

Calories/Serving: 670

Nutrition: One serving provides approximately: 670 calories; 20 g protein; 124 g carbohydrates; 10 g fat (3 g saturated); 214 mg cholesterol; 7 g fiber; 156 mcg folate; 4 mg iron; 911 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

Al Gustin	12/25/2006 8:34 AM
We made this for a holiday brunch and it brought rave reviews from everyone at the table, including our French Toast-loving son-in-law. We'll be making it for house guests often. Thanks.
Al Gustin	12/25/2006 8:34 AM
We made this for a holiday brunch and it brought rave reviews from everyone at the table, including our French Toast-loving son-in-law. We'll be making it for house guests often. Thanks.
Lynn	11/6/2006 10:15 AM
This is another winner from your website of recipes. I tried this over the weekend and it was wonderful! There is a little prep required the night before but it makes for an easy to prepare breakfast in the morning. And it is so simple! I am going to make this during the holidays because of its ease of preparation, wonderful presentation on the table and, best of all, great taste. Thanks again for another great recipe.

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