---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SUPER FRENCH TOAST
  Categories: Diabetic, Breakfast, Breads/bm
       Yield: 8 slices
  
       2    Eggs;
     1/4 c  Orange juice;
     1/4 ts Salt;
     1/2 c  Cornflakes; crushed
     1/4 c  Wheat germ;
     1/4 c  Ground pecans;
       3 tb Margarine;
       8 sl Whole wheat bread;
            -=OR=-
       8 sl French bread;
  
   Beat the eggs, orange juice, and salt in a flat bowl with a fork or
   whisk until blended.  Mix the cornflakes, wheat germ, and nuts in a
   pie pan or cake pan.
    Heat the margarine in a large skillet.  Dip bread slices into egg
   mixture and then into cornflake mixture, coating both sides.  Place
   in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
   batches may be needed).
    Cook until brown on both sides, turning slices carefully with wide
   spatula.  Keep finished toast warm if cooking more batches.
   
   Yield: 8 slices
   
   Nutrient analysis of 1 slice:  1 starch/bread; 1 medium-fat meat
   exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
   carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
   Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
   by Dar Rains
  
 -----

Plain Text Version of This Recipe for Printing or Saving