Cooking Directions

• Beat the egg substitute, milk and vanilla extract in a 3-quart shallow baking dish with a fork or whisk.  Add the bread slices and turn to coat.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the bread slices in batches and cook for 5 minutes or until lightly browned on both sides. Remove the bread slices from the skillet and drain on paper towels.Cut each bread slice into 4 “sticks”. Serve with the syrup for dipping.

Ingredients

• 0.5 cup cholesterol-free egg substitute0.5 cup milk0.5 teaspoon vanilla extract8 slices Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins2 tablespoons vegetable oil0.25 cup pure maple syrupor low-fat fruit yogurt for dipping