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Almond-Crusted French Toast With Fresh Berries

by Meredith Deeds

Who wouldn't love to see this crunchy-on-the-outside, creamy-on-the-inside version of French toast on the breakfast table, or better yet, served in bed with a fresh cup of coffee and the morning paper?

Serves 4

Topping:

  • 4 cups mixed fresh berries
  • 2 tablespoons sugar
  • 1/4 cup orange juice

French toast:

  • 1 1/2 cups fat-free or 1% milk
  • 1 teaspoon vanilla extract
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 (1-inch) slices French bread
  • 1/2 cup sliced almonds
  • 2 cups cornflakes
  • 2 teaspoons butter
  • 1/2 cup maple syrup

French toast:

  1. In a shallow dish, combine the milk, vanilla, egg whites, eggs, nutmeg, cinnamon, and salt and stir with a fork.
  2. Place each bread slice into the egg mixture and turn once to moisten both sides. (The bread should absorb some of the liquid but not be completely saturated.)
  3. In another shallow dish, crush the sliced almonds and cornflakes slightly with your hands. Press each moistened bread slice into the almond mixture, turning to coat both sides and pressing so the mixture adheres well.
  4. Melt 1 teaspoon butter in a skillet or on a griddle. Add 4 bread slices and cook over medium heat for about 2 minutes per side or until the almonds are golden brown. Transfer to a plate and keep warm. Repeat with the remaining slices. Serve hot with the topping and maple syrup.

Topping:

  1. In a medium bowl, combine berries, sugar, and orange juice.

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