- 1/2 cup evaporated skim milk
- 1/2 cup fat-free egg substitute
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 8 slices whole-wheat or whole-grain bread
- 2 teaspoons canola oil
- 3 peaches, sliced
- 1 cup raspberries
- In a small bowl, whisk together the milk, egg substitute, cinnamon, and nutmeg. Pour into a 9×13-inch baking dish.
- Dip the bread in the milk mixture, flipping the pieces to coat both sides.
- Coat a large skillet with nonstick spray. Heat the pan over medium-high heat. Pour in 1 teaspoon of the oil. Add half of the bread and brown the pieces on both sides, about 2 1/2 minutes per side.
- Repeat with the remaining oil and bread. Top with the peach slices and raspberries.