orner Get Creative With French Toast (NAPSA)—The origins of French toast are unclear, but a first century Roman cookbook con- tains one of the earliest known references to bread soaked in eggs andthenfried. Whatever its origin, however, French toast is now a familiar and comforting breakfast food with endless variations. Traditionalists may begin with a loaf of stale Italian or French bread, but other breads can be used, such as challah or raisin bread. Raisin bread makes an espe- cially tasty version of French toast. The recipe developers at Sun-Maid Growers suggest stuffing sliced bananas between two pieces of battered raisin bread and then frying up a deliciously fruity Frenchtoast. Looking for a cholesterol-free French toast? Here is a recipe with raisin bread and a cereal coating that adds a delightful crunch as well as whole-grain goodness. For more ways to start your day with a healthy breakfast, check out the recipe section on www.SunMaid.com. Crunchy Raisin Bread French Toast % cup egg substitute or 3 eggs % cup skim milk 1 teaspoon vanilla 2 tablespoons powdered sugar % teaspoon ground nutmeg 2 cups whole-grain wheat and barley cereal or coarsely crushed bran flakes Crunchy Raisin Bread French Toast has a cereal coating that adds whole-grain goodness. 8 slices Sun-Maid Raisin Bread Powdered sugarfor topping, optional Mix egg substitute, milk, vanilla, powdered sugar and nutmeg in pie plate. Place cereal in anotherpie plate. Spray 12-inch nonstick skil- let generously with cooking spray. Heat over medium heat. Dip both sides of 4 slices of raisin bread in egg mixture, then in cereal. Cook 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, spraying skillet each time. Serve topped with powdered sugar, if desired. Makes 4 servings. Nutrients per serving: Calories 390; Protein 16g; Fat 3.3g (Sat. Fat 0.6g); Carbohydrate 80g; Dietary Fiber 8.3g; Cholesterol Omg; Sodium 608mg
