Cinnamon French Toast with Raspberries

3–4 Prep 10 min Cook 20 min Serves 6

Who needs syrup? This quickie-brekkie is a flavor-bomb with remix potential: Swap out the cinnamon for ¼ teaspoon of almond extract and top with peaches.

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2 large egg whites 1 large egg ⅓ cup low-fat (1%) milk 2 tbsp light brown sugar, not packed ½ tsp ground cinnamon ½ tsp vanilla extract 6 slices reduced-calorie whole-wheat bread 1½ tsp canola oil, divided 3 cups fresh raspberries 1½ tsp powdered sugar 1. In a large shallow dish, whisk the egg whites, egg, milk, brown sugar, cinnamon, and vanilla.

2. Dip each slice of the bread into the egg mixture, turning several times to coat.

3. In a large nonstick skillet over medium heat, warm ½ tsp oil. Cook 2 slices of the bread, turning once, until golden brown, about 6 minutes. Repeat with the remaining 1 tsp oil and bread. Cut each slice in half on a diagonal. Top with the raspberries and sprinkle with powdered sugar.

Per serving (1 slice French toast, ½ cup raspberries, and ¼ tsp sugar): 127 Cal, 3 g Total Fat, 1 g Sat Fat, 107 mg Sod, 21 g Total Carb, 8 g Sugar, 6 g Fib, 6 g Prot.

TEST KITCHEN TIP

Making more French toast than fits in the pan at once? Keep the cooked slices on a parchment lined baking sheet in a 180°F oven until serving.