English Muffin French Toast

[Guest guest]

English Muffin French Toast

This delicious twist on French toast has only 3 grams of fat per serving.

Enjoy it with fresh sliced strawberries and vanilla yogurt, or drizzle with

a little maple syrup.

 

1 cup egg substitute OR 4 large eggs, beaten

1 cup fat free milk

1 tsp. vanilla extract

6 English muffins, split

Vegetable cooking spray

 

Stir together first 3 ingredients. Place in a large zip-top plastic bag; add

English muffins.

Seal bag and chill 8 hours, or overnight; turning bag occasionally.

 

Sauté English muffins, in batches, in a large skillet coated with cooking

spray, over medium

high heat 2 to 3 minutes on each side or until muffins are golden.

 

Yield: 6 servings.

 

Nutrition Information:

Per serving = calories 326 (0.0% from fat), fat 3 g (sat 0.0 g, mono 0.0 g,

poly 0.0 g),

protein 0.0 g, cholesterol 0.0 mg, calcium 0.0 mg, sodium 468 mg, fiber 0.0

g,

iron 0.0 mg, carbs 60 g.

 

 

 

 

 

 

[Guest guest]

This sounds great. I had never thought

of keeping the bread in the liquid mixture

for that long. I will have to try it.

I think this would work great with English

Muffins but might not work so well on a

softer bread. I might look at it in eight

hours and just have this, um, bunch of

soggy pieces of bread mush. I say that

because I have actually had softer bread

start to come apart after dipping for a

few minutes.

 

Anyway, I thought I would add that I

usually add cinammon (I keep Ceylon " True "

Cinnamon, Indonesian Korintje Cassia Cinnamon,

China Cassia Cinnamon and Extra Fancy

Vietnamese Cinnamon on hand), allspice and

nutmeg.

 

Gary

 

--- grow514 wrote:

 

>

> English Muffin French Toast

> This delicious twist on French toast has only 3

> grams of fat per serving.

> Enjoy it with fresh sliced strawberries and vanilla

> yogurt, or drizzle with

> a little maple syrup.

>

> 1 cup egg substitute OR 4 large eggs, beaten

> 1 cup fat free milk

> 1 tsp. vanilla extract

> 6 English muffins, split

> Vegetable cooking spray

>

> Stir together first 3 ingredients. Place in a large

> zip-top plastic bag; add

> English muffins.

> Seal bag and chill 8 hours, or overnight; turning

> bag occasionally.

>

> Sauté English muffins, in batches, in a large

> skillet coated with cooking

> spray, over medium

> high heat 2 to 3 minutes on each side or until

> muffins are golden.

>

> Yield: 6 servings.

>