1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 large eggs
1 cup 2% reduced-fat milk
6 (1.35-ounce) slices Italian bread, halved lengthwise
1/4 cup maple syrup
1 cup hulled strawberries
1 tablespoon powdered sugar (optional)
1. Preheat oven to 250°. Place a baking sheet in oven.
2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add milk; whisk until well blended. Working in batches, dip bread strips in milk mixture, turning gently to coat both sides.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 6 coated bread strips to pan; sauté 1 to 2 minutes on each side or until lightly browned. Place on preheated pan in oven to keep warm. Repeat procedure with cooking spray and remaining bread strips.
4. Place syrup and strawberries in a food processor; process until smooth. Serve with French toast strips. Sprinkle each serving with powdered sugar, if desired.
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