French Toast Swirl Sticks
Finger food for breakfast? You bet! These delicious French toast sticks are especially good because they're made with whole wheat cinnamon raisin bread and served with yogurt or syrup for dipping.
Ingredients
0.5 cup cholesterol-free egg substitute0.5 cup milk0.5 teaspoon vanilla extract8 slices Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins2 tablespoons vegetable oil0.25 cup pure maple syrupor low-fat fruit yogurt for dipping
Instructions
Beat the egg substitute, milk and vanilla extract in a 3-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the bread slices in batches and cook for 5 minutes or until lightly browned on both sides. Remove the bread slices from the skillet and drain on paper towels.Cut each bread slice into 4 “sticks”. Serve with the syrup for dipping.
French Toast Swirl Sticks
Finger food for breakfast? You bet! These delicious French toast sticks are especially good because they're made with whole wheat cinnamon raisin bread and served with yogurt or syr...
Directions
Print
Beat the egg substitute, milk and vanilla extract in a 3-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the bread slices in batches and cook for 5 minutes or until lightly browned on both sides. Remove the bread slices from the skillet and drain on paper towels.Cut each bread slice into 4 “sticks”. Serve with the syrup for dipping.
Ingredients
0.5 cup cholesterol-free egg substitute0.5 cup milk0.5 teaspoon vanilla extract8 slices Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins2 tablespoons vegetable oil0.25 cup pure maple syrupor low-fat fruit yogurt for dipping
Caesar Salad in Toast Cups
How creative! Individual whole grain toa...
Savory Mini Wraparounds
You can make a variety of appetizers with ...
Spicy Honey-Mustard Sausage Wraps
If you like pigs-in-a-blanket (and who doe...
Spinach Onion Dip
Still a very popular appetizer, serve th...