Ingredients Jump to Instructions ↓

  1. 2 Eggs;

  2. 1/4 c Orange juice;

  3. 1/4 ts Salt;

  4. 1/2 c Cornflakes; crushed

  5. 1/4 c Wheat germ;

  6. 1/4 c Ground pecans;

  7. 3 tb Margarine;

  8. 8 sl Whole wheat bread; -

  9. 8 sl French bread;

Instructions Jump to Ingredients ↑

  1. Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan. Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides. Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed). Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches. Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains --


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