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Recipe tags: Bake, Bread, Christmas, Egg, One dish meal, Refrigerator, Vegetarian

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Breakfasts

Baked French Toast Custard

Recipe submitted by DaVita renal dietitian Susan from New York.

Portions: 4                              

Serving size: 1 slice of toast

Ingredients                                                                                                                 

• 4 large slices Italian bread (sliced 1/2” thick)
• 4 cups non-enriched rice milk
• 2 cups liquid egg substitute or 8 eggs
• 1/2 cup sugar or Splenda® granular sweetener
• 4 tablespoons unsalted margarine, melted
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• powdered sugar or non-calorie sweetener, optional

Preparation

1. Coat bottom and sides of a 9” x 13” baking pan with margarine or nonstick cooking spray.
2. Arrange slices of bread in a layer on bottom of pan.
3. Beat non-enriched rice milk, egg substitute, melted margarine, sugar, almond extract and cinnamon together in a bowl and pour over bread slices.
4. Cover pan with plastic wrap and refrigerate overnight.
5. Preheat oven to 350° F.
6. Place pan in oven and bake for 40 to 50 minutes, until knife inserted into center comes out clean.
7. Serve warm.
8. Sprinkle with powdered sugar or non-calorie sweetener, if desired.

Nutrients per serving

• Calories: 450
• Protein:  16 g
• Carbohydrates: 65 g
• Fat: 14 g
• Cholesterol: 0 mg                                                                                  
• Sodium: 390 mg
• Potassium: 221 mg
• Phosphorus: 111 mg
• Calcium: 86 mg
• Fiber: 0.8 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 starch
• 1 fat
• 2-1/2 high calorie

Carbohydrate Choices

• 4

Helpful Hints

• Plain or flavored nondairy creamer may be used instead or rice milk. Susan says her patients and teammates prefer coconut cream flavor.
• Vanilla or coconut extract may be used in place of almond extract.
• For diabetics use Splenda® instead of sugar to reduce carbohydrate to 44 grams and calories to 364 per serving or serve a half portion.
• Liquid egg substitute is recommended. If eggs are used instead, calories are 550, fat 24 g, phosphorus 263 mg and cholesterol 423 mg.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Linda W. says:

This was absolutely great. It's been added to my rotation!

Reviewed: Jul. 14, 2009, 5:36 AM  -  Inappropriate review?   

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