Looking for a healthier breakfast but craving traditional French Toast?
Here you go!
1/2 cup cashews
1-1/2 cups of your favorite cornflakes (I used Kashi 100% Sprouted Whole Grain Flakes)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of salt
1 large egg
1/3 cup low fat milk
1 tsp. maple syrup (plus more for dipping)
Nonstick cooking spray
Cut 2 large slices whole-grain bread into crosswise pieces to make 5 fingers each. In a food processor, pulse the cashews, cornflakes, cinnamon, nutmeg and salt and pulse until the cornflakes resemble the texture of oats. Transfer mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk and maple syrup until well combined.
Spray a large nonstick skillet griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture - you know how to do it - until completely moistened. Coat each bread stick into the cornflake mixture gently pressing it on the bread. Place each bread stick in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is cooked through, about 6 to 7 minutes total.
Serve with warm maple syrup on the side for dipping.