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Ingredientes
- 2 x Large eggs, well beaten
- 1/2 tsp Salt.
- 1/2 c. Lowfat milk
- 1/2 tsp Vanilla
- 6 slc "Texas Toast"*
- 1 c. Corn flake crumbs
- 1/4 c. Butter, melted
- 1 1/3 c. Sugar
- 1/3 c. Water
- 2/3 c. White corn syrup
- 1 tsp Cinnamon
- 5 ounce Can evap. lowfat milk
- 1/2 tsp Almond flavoring
- 1 Tbsp. Butter
Direcciones
- Here's one which I got from Country Woman magazine in the spring of 1989. I have made it so many times for company and it is absolutely fail-proof and DELICIOUS!!* Or possibly other thick-sliced bread. Combine Large eggs, lowfat milk, salt and vanilla; mix well. Dip bread slices into egg mix; coat both sides with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb -coated bread. Bake at 450 for 10 min. To make syrup, combine sugar, water, corn syrup and cinnamon in saucepan. Bring to boil; cook 2 min. Remove from heat; add in lowfat milk, flavoring and butter. Serve syrup hot with toast.
- Yield: 4 Servings. Serve with Canadian bacon, bacon or possibly sausage as desired.
- Note: I always had to double this recipe after the first time as my family would not stop at 1 1/2 pieces. And they insisted which I make it when their friends came over. Beverly in NC FROM: BEVERLY REPKA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 622 | |
| Calories from Fat 152 | 24% |
| Total Fat 17.26g | 22% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 543mg | 23% |
| Potassium 97mg | 3% |
| Total Carbs 118.68g | 32% |
| Dietary Fiber 0.7g | 2% |
| Sugars 84.14g | 56% |
| Protein 4.77g | 8% |
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