Lorena Garcia'S Baked Crispy French Toast

• 1 cup 1% low-fat milk
• 3/4 cup half-and-half
• 1/2 cup Splenda sugar substitute, granular
• 2 tablespoons vanilla extract
• 4 large eggs
• 6 slices white bread, crusts removed and cut diagonally in half (1 inch slices)
• 4 cups corn flakes cereal, finely crushed
• 2 tablespoons ground cinnamon
• 1 cup strawberry, sliced
• 1 cup non-fat vanilla yogurt
• fresh mint sprig (optional)

1. Preheat oven to 350 degrees F.
2. Combine milk, half-and-half, SPLENDA(R) Granular, and vanilla; whisk until SPLENDA(R) Granular dissolves. Add eggs, whisking until blended.
3. Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
4. Bake for 5 to 10 minutes or until golden brown.
5. Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.

milk, splenda sugar substitute, vanilla, eggs, white bread, corn flakes cereal, ground cinnamon, strawberry, nonfat vanilla yogurt, mint

Taken from www.food.com/recipe/lorena-garcias-baked-crispy-french-toast-259091 (may not work)