Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve with a glass of fat-free or 1% low-fat milk.

Kathy Kitchens Downie, RD
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small, heavy saucepan. Cook over medium heat until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray, spreading evenly over bottom of dish.

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  • Combine eggs and egg white in a large bowl, stirring with a whisk until blended. Stir in milk, vanilla, and salt. Dip bread slices in egg mixture, and arrange over sugar mixture. Pour any remaining egg mixture evenly over bread slices. Cover and refrigerate overnight.

  • Preheat oven to 350°.

  • Bake, uncovered, at 350° for 30 minutes or until lightly browned.

  • Place 1 toast piece on each of 6 plates. Sprinkle each serving with 1 teaspoon pecans. Garnish with strawberry slices, if desired.

  • Young Chefs can:

  • Help measure brown sugar

  • Place bread slices in egg mixture

  • Older Chefs can:

  • Crack and whisk eggs

  • Pour leftover egg mixture over bread slices

Nutrition Facts

279 calories; fat 8.3g; saturated fat 3.6g; mono fat 2.8g; poly fat 1.1g; protein 7.5g; carbohydrates 44.9g; fiber 0.7g; cholesterol 84mg; iron 1.4mg; sodium 339mg; calcium 116mg.
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