Ingredients

6 eggs , beaten
1/2 cup baking mix , such as Bisquick
2 tablespoons sugar
1/2 teaspoon cinnamon
1 1/2 cups milk
1 loaf French bread , day old
Lisa's French Toast recipe is a classic breakfast dish typically made with sliced bread that has been soaked in a sweet and eggy mixture. This version uses baking mix to make it super easy and can be baked instead of fried. This recipe is versatile and can be easily customized to suit individual taste preferences, which makes it perfect for a lazy weekend brunch with friends and family. It’s a simple breakfast recipe that everyone will enjoy, particularly if you add your preferred toppings.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit.
2.Whisk together the eggs, baking mix, sugar, cinnamon, and milk in a large bowl.
3.Slice the French bread into thick slices.
4.Dip each slice of bread into the egg mixture, making sure both sides are coated.
5.Place the bread slices onto a greased baking sheet, and bake for 20-25 minutes until golden brown.
6.Serve hot with your preferred toppings such as maple syrup, powdered sugar or fresh fruit.

PROS

Lisa’s French Toast is a quick and easy breakfast recipe that can be whipped up in no time!
The use of baking mix makes this recipe even simpler to prepare.

Moreover, it’s crispy on the outside and soft on the inside, with its custardy flavor and crunchy edges making it extra delicious.

CONS

French toast isn’t a high protein breakfast, although the eggs and milk are a good source.

One slice of French Toast with syrup has around 200-300 calories, so it may not be suitable for low calorie diets.

Also, to get the best flavor and texture from the bread it should be a day old, but this means having to plan ahead.

HEALTH & BENEFITS

French Toast is a good source of protein, which may help to keep you feeling full throughout the morning.
The cinnamon used in this recipe has also been linked to reducing inflammation, regulating blood sugar and improving brain function.

Leave a Reply

Your email address will not be published.