• 1 large Egg
• 2 Egg whites
• 1/4 c Skim milk
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon, ground
• 1/8 teaspoon Nutmeg ground
• 8 slices French bread 1 inch
• Cinnamon sugar (opt.)
• Maple Syrup

1. In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.
2. Preheat oven to 200 F. Lightly spray a large non stick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish.
3. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1-3 minutes per side.
4. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed.
5. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. * For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Note for low fat serving use low calorie syrup. Garnish with lemon wedge and halved strawberries. Prep time 10 minutes. Cooking time 10 minutes.

serves: four