| 1 | cup vanilla soymilk |
| 1 1/2 | cups fat-free egg product |
| 1 | teaspoon pumpkin pie spice or ground cinnamon |
| 12 | slices French bread (3 1/2x2 1/4x1 inch) |
| 1/4 | cup wheat germ |
| Syrup or fresh fruit, if desired |
| 1. | Heat oven to 450ºF. Spray 15x10x1-inch pan with cooking spray. |
| 2. | In large bowl, beat soymilk, egg product and pumpkin pie spice with wire whisk until foamy. Soak each side of bread in egg mixture 1 minute; place in single layer in pan. Drizzle any remaining egg mixture over bread. Sprinkle wheat germ evenly over both sides of bread. |
| 3. | Bake about 10 minutes or until bottoms are golden brown; turn. Bake 6 to 8 minutes longer or until bottoms are golden brown. Serve with syrup or fruit. |
| In step 3, increase second bake time to 8 to 10 minutes. |
|
| No wheat germ at your house? This moist French toast is also delicious without the crunchy wheat germ coating. |
Nutrition Information:
110 ( 15); 1 1/2g ( 0g, 0g); 0mg; 240mg; 17g ( 1g, 1g); 7g 4%; 0%; 6%; 10% 1 ; 0 ; 0 ; 1/2 1