Baked French Toast Custard
- CKD non-dialysis
1 slice of toast
- 4 slices Italian bread. sliced 1/2” thick
- 4 cups rice milk, non-enriched
- 2 cups liquid low cholesterol egg substitute
- 1/2 cup sugar
- 4 tablespoons unsalted margarine, melted
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- powdered sugar or non-calorie sweetener, optional
- Coat bottom and sides of a 9” x 13” baking pan with margarine or nonstick cooking spray.
Arrange slices of bread in a layer on bottom of pan.
Beat non-enriched rice milk, egg substitute, melted margarine, sugar, almond extract and cinnamon together in a bowl and pour over bread slices.
Cover pan with plastic wrap and refrigerate overnight.
Preheat oven to 350° F.
- Place pan in oven and bake for 40 to 50 minutes, until knife inserted into center comes out clean.
- Serve warm.
- 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 .8 g
Renal and renal diabetic food choices
- 2 meat
- 2 starch
- 1 fat
- 2-1/2 high calorie
- 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® granular sweetener 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.