Title: Super French Toast
Categories: Diabetic Breakfast Bread
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

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