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

Melissa B. Williams
Recipe by Cooking Light May 2005

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

216 calories; calories from fat 30%; fat 7.3g; saturated fat 1.1g; mono fat 2.7g; poly fat 2.7g; protein 10.7g; carbohydrates 28g; fiber 5.2g; cholesterol 2mg; iron 2.6mg; sodium 286mg; calcium 126mg.
Advertisement
Advertisement