Almond-Crusted French Toast

Photo: Jan Smith

Top with maple syrup, fresh berries, or bananas sautéed with a bit of butter and cinnamon.

Yield: 6 servings (serving size: 1 piece)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 30%
  • Fat: 7.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 10.7g
  • Carbohydrate: 28g
  • Fiber: 5.2g
  • Cholesterol: 2mg
  • Iron: 2.6mg
  • Sodium: 286mg
  • Calcium: 126mg

Ingredients

  • 1/3 cup ground flaxseed
  • 1/4 cup sliced almonds
  • 1 cup vanilla soy milk (such as Silk)
  • 1/2 cup egg substitute
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • 6 (1.5-ounce) slices whole wheat or whole-grain bread (such as Earth Grains)
  • Cooking spray
  • 1 teaspoon butter, divided
  • 1 1/2 teaspoons sifted powdered sugar

Preparation

  1. Combine flaxseed and sliced almonds in a shallow dish. Combine milk and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk, and pour milk mixture into another shallow dish.
  2. Working with 1 bread slice at a time, place bread slice into milk mixture, turning to coat both sides. Let bread stand in milk mixture 2 to 3 minutes. Remove bread slice from milk mixture; dredge 1 side of bread in flaxseed mixture, pressing gently to adhere. Repeat procedure with remaining bread slices, milk mixture, and flaxseed mixture.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Melt 1/2 teaspoon butter in pan; swirl to coat bottom of pan. Add 3 coated bread slices, coated sides down; cook 2 minutes on each side or until lightly browned. Repeat procedure with cooking spray, remaining butter, and remaining coated bread slices. Sprinkle powdered sugar evenly over toast.
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