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4 large eggs
1-l/2 cups 2% reduced-fat milk
2-l/2 Tbsp maple syrup
1-1/2 tsp vanilla extract
l/2 tsp ground cinnamon
l/4 tsp salt
8 slices whole wheat bread
1 tsp butter or canola oil
Blueberry, rasberry or strawberry sauce (optional)


Preheat over to lowest setting (about 200 degrees) Place a large, shallow baking dish in over to warm. Combine the eggs, milk, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl, stirring with a whisk until the mixture is well blended. Place 2 slices whole what bread in batter, and soak for 2 minutes

Head a large nonstick or cast-iron skillet over medium heat. Melt butter or heat oil in skillet, swirling pan to spread it around. Lift bread slices out of batter, letting them drain slightly. Place bread in skillet.

Cook until golden, flipping once (about 2-3 minutes on each side) Transfer toast to the warm baking dish in the over.

Repeat the procedure with remaining bread slices. Serve hot with warm berry sauce spooned on top Garnish with additional berries, if desired.