Cinnamon French Toast with Raspberries
3
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Who needs syrup? This quickie breakfast is a flavour bomb of sugar and spice, topped off with tangy fresh raspberries to tantalize your taste buds.
Ingrédients
Egg
1 medium
Egg whites
2 serving(s), large
Fat-free skim milk
⅓ cup(s)
Packed brown sugar
1½ tbsp(s)
Ground cinnamon
½ tsp(s)
Vanilla extract
½ tsp(s)
Whole wheat bread
6 slice(s)
Cooking spray
2 spray(s)
Powdered sugar (confectioner's)
1½ tsp(s)
Raspberries
1 cup(s)
Instructions
1
Whisk egg, egg whites, milk, brown sugar, cinnamon and vanilla in a large shallow dish.
2
Dip bread slices in egg mixture, turning to coat evenly.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 3 bread slices for about 3 minutes on each side, or until golden brown. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining bread slices, lightly spraying pan with oil between each batch.
4
Cut each slice in half diagonally. Dust with sifted icing sugar. Serve topped with raspberries.
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