1 large egg
2 egg whites
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg ground
8 slices French bread, 1 inch thick
cinnamon sugar
maple syrup
In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 3 minutes per side. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Garnish with red and green apple slices.
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