|1/4||tsp. ground nutmeg, OPTIONAL|
|8||day-old bread slices|
|Step 1||BEAT eggs, milk and nutmeg in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.|
|Step 2||HEAT lightly greased large nonstick skillet over high heat until hot.|
|Step 3||PLACE as many bread slices in hot pan as will fit in single layer. Immediately reduce heat to medium. COOK until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. REPEAT to cook remaining bread. SERVE immediately.|
For variety, flavor the egg "batter" with an extract, freshly grated citrus peel, fruit juice, cider or liqueur.
Any bread you like will work - French, Italian, raisin, cinnamon-raisin, wholegrain or multi-grain. Bread that has become a little dry (day-old) is recommended.
If bread is very fresh, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once, before using.
Oven method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F oven 6 minutes. Turn slices; spread with butter, if desired. Continue baking until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze for later use. (Toaster French Toast)
To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10 minutes.
Excellent Source: Protein, Vitamin D, Folate and Choline
Good Source: Vitamin A, Calcium and Iron
Total Fat: 12g
Saturated fat: 4g
Polyunsaturated fat: 3g
Monounsaturated fat: 4g
Dietary Fiber: 1g
Vitamin A: 578.6IU
Vitamin D: 92IU
Vitamin C: 0mg
Vitamin E: 1.7IU
Trans Fat: 0.1g
Vitamin B12: 1mcg
Vitamin K: 1.9mcg
Vitamin B6: 0.2mg
Vitamin B1 - Thiamin: 0.3mg
Vitamin B2 - Riboflavin: 0.7mg
Vitamin B3 - Niacin: 2.3mg
Omega 3: 0.2g
Omega 6: 2.2g