1. Set the oven to 425 degrees and preheat.
2. Place the egg substitute, milk, orange juice, vanilla extract, and nutmeg in a bowl and whisk until well combined.
3. Lay the bread in a large baking pan and pour egg mixture over, coating all bread completely; let soak for 5 minutes, turning once.
4. In a separate shallow dish, place the cornflake crumbs.
5. Remove the bread slices one at a time from the egg mixture and lay in cornflake crumbs, turning to coat both sides.
6. Place the coated slices of bread on a large baking sheet, making sure they don't overlap.
7. Bake for 10 minutes, turn and continue baking for 5 minutes or until golden brown and crispy.
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Cornflakes and breakfast go together, so why not use as a crispy coating? Sweetening up this French toast is also a winning idea. If you have always made French toast just with milk and egg, try this fancier version and you'll never go back!
If you want to serve with syrup, you can make an easy orange syrup by reducing orange juice in a small saucepan over very low heat. Sweeten with a bit of honey of you like, and you have a syrup that's just right for this breakfast dish.
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