Hawaiian French Toast
|Hawaiian bread||8 Ounce|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄10 Teaspoon|
The night before, cut the bread into slices about 3/4" to 1" thick.
Spread the slices in a single layer to slightly dry them at room temperature overnight. (This will prevent the toast from becoming soggy.)
In the morning, in a shallow bowl, use a wire whisk to beat together the egg whites, milk, vanilla and cinnamon.
Spray an unheated griddle or large skillet with no-stick spray.
Heat the griddle or skillet over medium heat.
Meanwhile, dip the bread slices in the egg mixture, coating both sides. (Do not soak the bread slices in the egg mixture.)
Place the bread slices on the griddle or in the skillet and cook for 2 to 3 minute on each side or until golden.