- 2 cup(s) unsweetened frozen strawberries, very coarsely chopped
- 1/4 cup(s) water
- 1 Tbsp sugar
- 4 large egg(s)
- 3/4 cup(s) fat free skim milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 8 slice(s) reduced-calorie whole wheat bread, or multi-grain
- 2 spray(s) cooking spray
Put frozen strawberries and water in a small pot; set over low heat. Cook, stirring occasionally, until berries thaw and mixture becomes saucy, about 2 minutes; remove from heat and stir in sugar until dissolved.
In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; dip bread into egg mixture, one slice at a time, flipping once, until evenly soaked.
Coat a very large non stick skillet with cooking spray; set over medium heat. Add soaked bread to skillet, a few pieces at a time; cook in a single layer until browned, flipping once, about 2 minutes per side. Cover French toast to keep warm and repeat with remaining pieces of bread. Serve French toast topped with strawberry sauce. Yields 2 slices French toast and about 1/4 cup sauce per serving.