Ingredients
Natural information
Per Serving: 1/6 of recipe
Calories: 286
Total fat: 12 g
Saturated fat: 4 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 4 g
Cholesterol: 374 mg
Sodium: 492 mg
Carbohydrate: 27 g
Dietary fiber: 1 g
Protein: 17 g
Vitamin A: 578.6 IU
Vitamin D: 92.0 IU
Folate: 103.5 mcg
Calcium: 155.9 mg
Iron: 3.6 mg
Choline: 261.7 mg
Direction
HEAT oven to 500°F. BEAT eggs and milk in large bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. PLACE bread in single layer on well-greased baking sheet.
REPEAT with remaining egg mixture and bread, using a second baking sheet.
BAKE in 500°F oven 6 minutes. TURNslices over; spread with butter, if desired. BAKE until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. SERVE or FREEZE for later use.
INSIDER INFO
Serve with your favorite syrup or preserves, or try applesauce, vanilla yogurt, cinnamon sugar or chopped nuts.
Make your own freezer French toast, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool French toast on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
