A wonderful orange flavor makes this version of an all-time favorite quite unique. And baking the toast rather than frying makes it puffier and fluffier. For a special company touch, you can dust the toast lightly with confectioners' sugar just before serving.
Makes 4 servings2 teaspoons margarine
2 tablespoons sugar
½ teaspoon ground cinnamon
1 cup liquid egg substitute
½ teaspoon orange extract
½ teaspoon vanilla extract
½ teaspoon maple extract
¼ cup frozen orange juice concentrate, thawed
¼ cup water
4 slices whole wheat bread (1-ounce slices)
Gather Ingredients and preheat oven to 400°.
Place margarine in an 8-inch square baking pan and place in oven until margarine is melted. Remove pan from oven and spread margarine evenly over bottom of pan.
Combine sugar and cinnamon.
Sprinkle evenly over margarine.
In a shallow bowl, combine egg substitute, extracts, orange juice concentrate, and water.
Dip each slice of bread in egg mixture, soaking well. Arrange bread in pan. Spoon any remaining egg mixture on bread. Bake 25 minutes, until eggs are set.
Let stand 1 minute, then turn cinnamon-side up to serve.
Each Serving Provides
Total Fat 5.2g
Total Carbohydrate 26.8g
Dietary Fiber 2.3g
If you want more delicious recipes like this pre-order my cookbook Lean &Luscious 3rd Edition, click here to get your copy.