Hi Sean,
I don't know if I've said this in here but I love breakfast. It's a
meal I can have anytime of the day or night. In this recipe, I'd swap
out the sugar for stevia.
Title: French Toast Bake
Categories: Breads, Breakfast, Diabetic
Yield: 5 Servings
2 Eggs, beaten
1/3 c Nonfat milk
1 ts Vanilla
1 ts Sugar
1/8 ts Cinnamon
10 Slices French bread, cut
-into 3/4-inch thick rounds
Just a few suggestions from a long time baker, not quite as long
diabetes diagnosed person. You might find the amount of stevia in the
small green packet a bit too much; it's equal to 2 tsp of sugar. For
bulk amounts of sugar, I use Stevia For Baking. It comes in a green
pouch, measures just like sugar. The down side is that that much stevia
can have a bitter taste to some people. Depending on how well your
diabetes is controlled, you might be able to do what I do--sub the SFB
for only half the sugar, use regular (I use raw sugar) for the other
half. Another option is to cut down on the amount of sugar you use; a
lot of recipies can stand to have the sugar cut by half. In this one,
I'd cut the sugar to half a teaspoon or go with maybe 1/8 teaspoon of
stevia.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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