Cinnamon French Toast

Cinnamon French Toast: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Cooking oil spray

6 eggs

1 2/3 cups (395 ml) milk (low-fat cow’s, evaporated skim, or unsweetened vanilla almond or soy)

3 to 4 tablespoons (39 to 52 g) dry sweetener of your choice, to taste (Sucanat, xylitol, etc.)

1 teaspoon vanilla extract

1 tablespoon (7 g) cinnamon

1/2 teaspoon nutmeg

3 tablespoons (27 g) raisins, optional (or dried, juice-sweetened cranberries)

3 tablespoons (21 g) sliced almonds, optional

8 thick slices high-fiber, multigrain bread, slightly stale, sliced into thirds (or use multigrain raisin bread, omit the raisins, and reduce the sweetener by 1 tablespoon)

1 1/2 tablespoons (11 g) toasted wheat germ

1 1/2 tablespoons (10 g) ground flaxseed

Cooking Instructions:

Spray a 9 × 13-inch (23 × 33-cm) shallow roasting pan (or use a high-heat casserole dish) lightly with cooking oil and set aside.

In a mixer, combine the eggs, milk, sweetener, vanilla, cinnamon, and nutmeg, and beat until smooth and well incorporated.

Sprinkle the raisins and almonds evenly over the bottom of the pan.

Arrange the strips of bread in a layer over the raisins and nuts to cover the bottom of the pan. Pour the liquid mixture evenly over the bread to cover. Cover with a lid or tightly sealed plastic wrap and let soak in the refrigerator overnight (up to 24 hours).

Remove the baking dish from the refrigerator and preheat the oven to 425°F (220°C, or gas mark 7).

Sprinkle the wheat germ evenly over the surface of the French toast and bake for 25 to 30 minutes, or until lightly browned and set. Sprinkle on the flaxseed just before serving.