Ingredients for Lorena Garcia's Baked Crispy French Toast
- 1% Low Fat Milk
- Half And Half
- Splenda Sugar Substitute
- Vanilla Extract
- 2 large eggs
- White Bread
- Corn Flakes Cereal
- Ground Cinnamon
- Strawberry
- Non Fat Vanilla Yogurt
- Mint Sprig
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How to Make Lorena Garcia's Baked Crispy French Toast
- Preheat oven to 350°F (175°C).
- In a shallow dish, whisk together 1 cup milk, ½ cup half-and-half, 2 tablespoons Splenda granular, and 1 teaspoon vanilla extract until Splenda dissolves completely.
- In a separate shallow dish, lightly crush 1 cup of cornflake cereal.
- Crack 2 large eggs into the milk mixture and whisk until well blended.
- Dip 6 slices of bread (challah or brioche recommended) into the milk mixture, ensuring both sides are coated.
- Dredge each bread slice in the crushed cornflakes, pressing gently to adhere.
- Arrange the coated bread slices on a baking sheet lined with parchment paper.
- Bake for 8-12 minutes, or until golden brown and cooked through. Baking time may vary depending on your oven and bread thickness.
- While the French toast bakes, prepare your plates: Sprinkle a pinch of cinnamon on each of 6 plates.
- Once baked, carefully arrange 2 French toast triangles on each prepared plate.
- Surround the French toast with fresh strawberries (about ½ cup per plate).
- Top each serving with a small scoop (about ¼ cup) of vanilla yogurt.
- Sprinkle with an additional pinch of cinnamon.
- Garnish with fresh mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
28g
Fat
18g
Carbs
12g
