Recipe Details

Baked French Toast with Raspberry Sauce

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Number of Servings: 4

Serving Size: 2 slices

This is a great version of French toast that you soak overnight in a tasty batter and let puff up in the oven.

Name: Amount:
egg substitute equivalents 4
skim milk 0.67 cup
maple extract 1 tsp
cinnamon 1 tsp
nutmeg 0.50 tsp
whole-wheat bread 8 slices
frozen or fresh raspberries 2 cups
orange juice 1 Tbsp
vanilla extract 1 tsp
cornstarch 2 tsp
1:

Beat together eggs, milk, maple extract, cinnamon, and nutmeg in a medium bowl.

 2:

In a casserole dish, lay bread slices side by side. Pour over the egg-milk mixture, cover, and place in refrigerator overnight.

 3:

The next day, bake the French toast at 350 degrees for about 30 minutes until golden brown and slightly puffed.

 4:

To make raspberry sauce, puree raspberries in a blender. Strain to remove seeds.

 5:

In a small saucepan, combine pureed berries with orange juice, vanilla, and cornstarch.

 6:

Bring to a boil and cook for 1 minute until mixture is thickened. Serve over French toast.
Nutritional Information (per serving)
Calories 216
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 1mg
Sodium 400mg
Potassium n/a
Carbohydrates 38g
Dietary Fiber 8g
Sugars 8g
Protein 12g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 1/2 Starch
For More Recipes:
Complete Quick & Hearty Diabetic Cookbook, 2nd Edition book cover

Complete Quick & Hearty Diabetic Cookbook, 2nd Edition

American Diabetes Association

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