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In a shallow bowl, using a
wire whisk or fork, beat the egg and egg whites until foamy.
Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set
aside.
Preheat over to 200 degrees F. Lightly spray a large nonstick
skillet with vegetable cooking spray; heat over medium heat.
Dip 4 of the bread slices into the egg mixture, turning to coat and
draining excess back in the disk.
Place breads in prepared skillet. Cook until golden brown,
turning once, about 1-2 minutes on each side.
Transfer coked slices to a plate; keep warm in oven. Dip
remaining slices in egg mixture; cook as directed. Spray
skillet with vegetable cooking spray as needed.
Divide French toast among serving plates. Sprinkle lightly
with cinnamon sugar and top with maple syrup or fruit
preservatives. Serve immediately.
Variation: For puffy French toast, prepare egg mixture in a
large, shallow glass dish. Add bread slices, turning to
coat. Cover and refrigerate overnight. Cook and serve as
directed.
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