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Crunchy French Toast Sandwich Recipe

Crunchy French Toast Sandwich Recipe

2 servings



1 egg

3/4 cup fat-free milk

1 teaspoon vanilla

1 cup corn flakes, crushed

1 teaspoon ground cinnamon

2 teaspoons granulated sugar

1/4 cup fresh or frozen blueberries

2/3 cup fat-free cottage cheese

2 teaspoons grated lemon zest

4 slices day-old sourdough bread


Beat egg, milk, and vanilla in pie plate. Combine corn flakes, cinnamon, and granulated sugar on sheet of waxed paper. Combine blueberries, cottage cheese, and lemon zest, spread on 2 slices of bread and top with remaining bread. Dip both sides of sandwiches into egg mixture, then lightly into crumb mixture, coating both sides. Bake sandwiches on lightly greased cookies sheet at 450 degrees until browned, about 10 minutes on each side.

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