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French Toast with Cinnamon & Vanilla

We had never told a breakfast dish that we loved it before. Then we took one bite of this and declared, “je t’aime, je t’aime, je t’aime.”
  • Cooking time15 min
  • Prep time5 min
  • ServingsPortions 4
recipe image French Toast with Cinnamon & Vanilla


  • 3/4 cup (175 mL) skim milk
  • 1/2 cup (125 mL) egg substitute
  • 1 Tbsp. (15 mL) firmly packed brown sugar
  • 1/2 tsp. (2 mL) vanilla extract
  • 1/2 tsp. (2 mL) ground cinnamon
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, divided
  • 1 Tbsp. (15 mL) pure maple syrup
  • 8 slices whole grain cinnamon bread or whole grain wheat bread
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Beat milk, egg substitute, sugar, vanilla and cinnamon in medium bowl with wire whisk; set aside.
  2. Microwave 1 Tbsp. (15 mL) Becel® Buttery Taste margarine* with syrup in small microwave-safe bowl until margarin is melted, about 30 seconds.
  3. Melt 1 Tbsp. (15 mL) margarine in large nonstick skillet over medium heat.
  4. Meanwhile, dip 4 slices bread into milk mixture. Add to skillet and cook, turning once, until golden brown, about 5 minutes. Repeat with remaining margarine and bread.
  5. Drizzle with syrup mixture and serve, if desired, with fresh berries.
*Becel® Gold in Quebec.