6 Slices whole wheat bread.
1 Cup fat-free skimmed milk
1/4 Teaspoon of cinnamon (more if you like, you can also try nutmeg for a delicious egg-nog taste)
1/4 Teaspoon almond extract
3 Teaspoons butter
1/2 Cup reduced calorie maple syrup
Combine the eggs, milk, cinnamon and almond extract in a mixing bowl and beat to even consistency. Preheat frying pan at just under medium heat. Add a teaspoon of butter to the pan and spread evenly.
Press a slice of bread in the egg mixture until it’s saturated. Place it in pan. Most pans can cook two pieces of French Toast at a time. Cook each side of bread for 3-5 minutes until it’s toasted brown. Repeat until bread is used up. If you have extra egg mixture. Make another piece.
Tip: Preheat oven to 200 degrees and keep French Toast warm on a metal baking pan in there until you’ve cooked all six pieces.
To make the syrup, cut the strawberries into tiny pieces and put in a sauce pan. Pour maple syrup over them. Place pan over medium heat, and bring to a simmer (bubbles appear). Cook until syrup is hot, but take off heat before the strawberry pieces become too mushy.