Crunch-topped French Toast

• nonstick cooking spray
• 1 cup fat-free evaporated milk
• 34 cup refrigerated fat-free liquid egg product or 3 slightly beaten eggs
• 3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
• 2 teaspoons vanilla
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 6 slices Italian bread or 6 slices French bread, 1 inch slices (3 to 4 inches in diameter)
• 1 large shredded wheat cereal, crushed
• 1 tablespoon butter, melted
• 2 cups strawberries
• 3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
• 12 teaspoon ground cinnamon

1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set asde.
2. In a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1/2 teaspoon cinnamon, and nutmeg.
3. Arrange the bread slices in a single layer in prepared baking dish;Pour egg mixture evenly over bread slices; Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
4. Combine crushed wheat buscuit and melted butter; sprinkle evenly over the bread slices; BAKE,uncovered, in a 375 degree oven about 30 minutes or until light brown.
5. Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar or splenda and 1/2 teaspoon cinnamon, Serve with french toast, also good served with maple syrup.

nonstick cooking spray, milk, liquid egg, splenda sugar substitute, vanilla, ground cinnamon, ground nutmeg, italian bread, shredded wheat cereal, butter, strawberries, splenda sugar substitute, ground cinnamon

Taken from www.food.com/recipe/crunch-topped-french-toast-100433 (may not work)