1.To prepare French toast- Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, 1/4 teaspoon cinnamon and baking powder in a medium bowl until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight.
3.To cook French toast- Heat 1 teaspoon oil and 1/2 teaspoon butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and 1/2 teaspoon butter.
Tips & Notes
Make Ahead Tip- Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving.
Per serving- 376 calories; 6 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 72 g carbohydrates; 10 g protein; 1 g fiber; 370 mg sodium; 230 mg potassium.
Nutrition Bonus- Folate (33% daily value), Selenium (29% dv), Calcium (15% dv).
5 Carbohydrate Serving
Exchanges- 1 starch, 1/2 nonfat milk, 3 1/2 other carbohydrate, 1 fat
Serve with fresh fruit and powdered sugar.
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Overnight French Toast Recipe - Breakfast - Brunch