Pineapple Orange French Toast

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

4, 2 slices each

Ingredients:

4 eggs or 1 cup liquid egg substitute
2/3 C. pineapple orange juice
1/3 C. skim milk
1 T. sugar
1 tsp. vanilla
1/8 tsp. nutmeg
8 slices sourdough bread
1 T. vegetable oil

Directions:

In a medium mixing bowl, beat first 6 ingredients until blended. Arrange bread slices in a 9 x 13-inch pan. Pour egg mixture over bread. May cover and refrigerate for up to 24 hours, or bake immediately. Preheat oven to 400 degrees F. Use a pastry brush to spread vegetable oil over a 15 x 8-inch baking sheet. Please bread in a single layer on pan. Bake for 20 minutes, and serve immediately with maple syrup.

Nutrition Facts:

196 calories, 5gm fat, 0 saturated fat, 0 cholesterol, 280mg sodium, 33gm carbohydrate, 5gm protein

Source:

Lesley Ramsey, RD/LD