Prep Time:  20 Minutes  Start to Finish:  8 Hours 35 Minutes  Makes:  18 servings


FRENCH TOAST
½ cup al l -purpose  flour
1½ cups  fat-free  (skim) mi lk
1 tablespoon sugar
½ teaspoon vani l la
¼ teaspoon salt
6 eggs or 1½ cups  fat-free egg product
18 sl ices  (1  inch thick) French bread

SAUCE
2 cups medium whole strawberries
2 cups cut-up rhubarb  (about 1 1⁄ 3  lb)
1⁄ 3 cup water
1 box  (4-serving size) strawberry-flavored gelatin


1.  Spray 15x10x1-inch pan with cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with whisk until smooth.

2.  Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover; refrigerate at least 8 hours but no longer than 24 hours.

3.  Heat oven to 450°F. Uncover pan; bake 10 to 13 minutes or until golden brown.

4.  Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.


1 Serving:  Calories 260  (Calories  from Fat 30);  Total  Fat 3g  (Saturated Fat 1g;  Trans Fat 0g);  Cholesterol  70mg;  Sodium 500mg;  Total  Carbohydrate 47g  (Dietary Fiber 2g);  Protein 11g  % Dai ly Value:  Vitamin A 2%;  Vitamin C 8%;  Calcium 8%; Iron 15% Exchanges:  3 Starch,  ½ Fat  Carbohydrate Choices:  3

Try This
Serving this French toast  for breakfast or brunch  is a breeze because you assemble  it the day before.  Make the sauce whi le  it’s baking,  and  it’s ready when the French toast  is hot out of the oven!