Raspberry-Croissant French Toast
Ingredients
- 3 large eggs
- ¼ cup 2% reduced fat milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 6 (1-oz) all butter croissants, halved lengthwise
- ¼ cup raspberry fruit spread
- 1 (6-oz) pkg raspberries
- Powdered sugar, optional
Instructions
- Whisk together eggs, milk, cinnamon, and vanilla in a shallow dish. Dip croissant halves in egg mixture, soaking 10 seconds on each side.
- Cook croissants, in batches, in a large nonstick skillet coated with cooking spray over medium heat 2 to 3 minutes per side or until firm and lightly browned.
- Top with fruit spread, berries, and, if desired, powdered sugar.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
286
|
286
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 9 | 9 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 224 | 224 |
| T. Sugs (g) | 13 | 13 |
| A. Sugs (g) | 4 | 4 |
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