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This recipe for 7- GRAIN FRENCH TOAST WITH MAPLE CINNAMON YOGURT, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Destiny Joseph
Added: Monday, March 9, 2009


1/2 C Fat-Free Plain Yogurt
1 T Maple Syrup
3/4 tsp Ground Cinnamon, divided
8 Slices Seven-Grain Bread or an 8-ounce loaf cut into 8 slices
4 Large Eggs or Egg-Substitute Equivalent
1 C Milk
1/2 tsp Vanilla Extract
1/4 C Brown Sugar
1/4 tsp Ground Nutmeg
4 T Butter or Margarine, melted and divided
1/2 C Whole-Wheat Cereal Flakes, crushed
Sliced Fresh Fruit (optional)

Preheat the oven to 425 degrees. Combine yogurt, maple syrup and 1/4 teaspoon cinnamon in a small bowl; cover and chill until ready to bake the French Toast. (If you would like the flavors to combine even more, chill overnight.)
Place the bread slices in two layers in a baking dish measuring 11-by-9-by-2 inches. Set aside. In a large mixing bowl whisk together eggs, milk, vanilla, brown sugar, nutmeg and remaining 1/2 teaspoon of cinnamon.
Pour egg mixture evenly over bread slices, turning each slice with a fork so it is thoroughly coated.
Line two baking sheets with foil and brush each with 1 tablespoon of melted butter. Transfer the bread slices to the baking sheets, arranging them in a single layer.
Combine the ground cereal flakes with the 2 remaining tablespoons of melted butter and sprinkle over the bread slices. Bake until bread slices puff up and are golden brown, about 20 to 25 minutes. Serve immediately with cinnamon maple yogurt and sliced fruit.

Personal Notes:
Personal Notes:
Here’s a luscious version you can actually precook and freeze ahead of time—it will taste great reheated. In the morning, just thaw for 15 minutes and warm in the oven. For a cozy fall touch, pour on the cinnamon-spiced maple syrup or serve with fresh seasonal fruit.




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