Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices
2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;
Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.
Yield: 8 slices
Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains
