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Send a Meal BlogSaturday, May 04 2013
Crushed shredded wheat biscuits add lightly crunchy topping to this make-ahead, nutrition-packed breakfast. The fresh strawberry topping makes it even more special.  Recipe from
 Servings: 6 servings
Prep Time: 20 mins
Total Time: 2 hrs 50 mins
ingredients
directions
Spray a 2-quart rectangular baking dish with nonstick spray; set aside. In a medium bowl beat together the egg product or eggs,evaporated milk, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
Combine crushed biscuit and melted butter or margarine; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes until lightly browned.
Meanwhile, in a small bowl combine the strawberries, 3 tablespoons sugar or sugar substitute, and 1/2 teaspoon cinnamon. Serve with French toast. Makes 6 servings.
note
Using sugar substitute option: 220 calories and 35 gcarbohydrates
nutrition information
Per serving: Calories 244, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 300 mg, Carbohydrate 41 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 15%, Iron 14%. Exchanges: Fruit .5, Starch 2, Milk .5, Lean Meat .5. Percent Daily Values are based on a 2,000 calorie diet
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