Slumber Party French Toast Serves 6; 1
slice per serving
This French toast is a bit different from the usual kind. The bread
is first dipped into a sweetened cinnamon-flavored batter, then set
in refrigerator overnight to absorb the delicious flavors. The next
morning, it's baked rather than fried. What a way to start the day
with sleepover friends or your own family.
Ingredients
1/4 cup (1/2 stick) margarine
1/2 cup firmly packed dark brown sugar
3/4 teaspoon ground cinnamon
Liquid egg substitute equal to 2 eggs
1/4 cup skim milk
6 1-inch-thick slices French bread
1 to 2 tablespoons powdered or confectioners' sugar
Equipment
13-by-9 inch baking pan or baking dish
Measuring cups
Small bowl
Fork
Measuring spoons
Glass pie plate
Aluminum foil
Oven mitts
Wire cooling rack
Instructions
1. Place margarine in baking pan or heat-proof baking dish. Place
pan on burner. Turn heat to low. Heat margarine until melted.
2. Place brown sugar in small bowl. With fork, stir in cinnamon.
Sprinkle mixture evenly over melted margarine in baking pan or dish.
3. Combine egg substitute and milk in glass pie plate. Mix with fork
until blended.
4. With fingers or fork, dip bread slices into egg mixture to coat
both sides. Lay slices over sugar-cinnamon mixture in baking pan or
dish. Pour any remaining egg mixture over the bread slices.
5. Cover pan with foil and refrigerate overnight.
6. Remove pan from refrigerator 1 hour before baking. Let stand on
the kitchen counter to reach room temperature.
7. Preheat oven to 375 degrees F.
8. Carefully place pan of French toast in hot oven. Bake 25 minutes.
9. Using oven mitts, remove pan from oven to wire cooling rack. With
oven mitts, carefully remove foil from pan.
10. Return pan to hot oven. Bake for 15 minutes longer.
11. Using oven mitts, remove pan to cooling rack. Sprinkle French
toast with powdered sugar. Serve warm.
Cook's Notes
1. Here's a terrific breakfast treat, but to make it you'll need to
think ahead. You need to start this recipe the day before you serve
it, since it must be refrigerated overnight. Use crusty loaves of
French bread cut into slices. Regular white bread slices won't work
-- they're too soft and will get soggy.
2. When measuring brown sugar, follow these simple steps: Spoon the
brown sugar out of its box into the correct size dry measuring cup.
With your hand on the back of a wooden spoon, push the brown sugar
into the measuring cup to "pack" it.
Continue spooning in the sugar and packing it down until the cup is
full and level on the top.
When directed in the recipe to add the brown sugar, turn the cup
upside down into the bowl. The sugar should come out easily and hold
its "cup" shape.
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