Lorena Garcia'S Baked Crispy French Toast - cooking recipe

Ingredients

1 cup 1% low-fat milk
3/4 cup half-and-half
1/2 cup Splenda sugar substitute, granular
2 tablespoons vanilla extract
4 large eggs
6 slices white bread, crusts removed and cut diagonally in half (1 inch slices)
4 cups corn flakes cereal, finely crushed
2 tablespoons ground cinnamon
1 cup strawberry, sliced
1 cup non-fat vanilla yogurt
fresh mint sprig (optional)

Preparation

Preheat oven to 350 degrees F.
Combine milk, half-and-half, SPLENDA(R) Granular, and vanilla; whisk until SPLENDA(R) Granular dissolves. Add eggs, whisking until blended.
Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
Bake for 5 to 10 minutes or until golden brown.
Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.