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Recipe

Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


 

Granola-Topped French Toast (Overnight)

30 minutes
Serves: 8-10

  • 1 larg loaf (1 pound) of French Bread, cut into 1-inch cubes
  • 4 eggs
  • 3 cups skim milk or 1% lowfat
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup raisins (or dried cranberries)

Topping

  • 3 Tbsp margarine
  • 2 Tbsp honey or maple syrup
  • 1 cup brown sugar
  • 1/2 cup lowfat granola or chopped walnuts

The night before:

1. Children can spray 9 " x 13" baking dish and scoop in the cubed bread; spread into an even layer

2. Children can help break the eggs into a large bowl and beat them lightly. Children can add milk, vanilla, cinnamon and raisins (or cranberries) and mix thoroughly

3. Children can pour the milk and egg mixture over the bread, making certain all the bread is softened. Cover tightly with plastic wrap and refrigerate overnight

For Breakfast: Preheat oven to 350° F

In a small pan, melt the margarine, honey or syrup, and brown sugar. Mix in the granola or nuts. Drop by spoonfuls over the top of the bread and bake for 30 minutes.

Remove from oven and cool several minutes. Let children serve themselves.

Nutrients per serving
1 serving

Calories 342 Saturated fat 2 g Iron 2.2 mg

Protein 10 g Cholesterol 91 mg Calcium 165 mg

Carbohydrate 57 mg Vitamin A 137 RE Sodium 438 mg

Total Fat 8.5 g Vitamin C 1 mg Dietary Fiber 2 g

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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

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