Egg substitute cuts both fat and cholesterol in this cinnamon-scented breakfast treat.

3/4 cup skim milk
3/4 cup fat-free egg substitute
2 teaspoon vanilla
1/4 teaspoon ground cinnamon
8 slices oat-bran or whole-wheat bread

In a 9" x 13" no-stick baking dish, combine the milk, egg substitute, oil, vanilla and cinnamon. Add the bread in a single layer and soak until most the liquid is absorbed. Using a spatula, turn the bread slices to coat both sides with the egg mixture.

Coat a griddle or a large no-stick skillet with no-stick spray. Place over medium heat until hot. Using a spatula, transfer the bread slices to the griddle, working in batches if necessary. Brown on both sides.

Makes 4 servings: Per serving: 190 calories, 3.8 g. fat, 11.6 g. protein. 27 g. carbohydrates, 1 mg. cholesterol, 345 mg. sodium.

NOTE:

For a delicious tropical fruit topping, toss 2 cups mixed fruit (raspberries, kiwi, mangoes, strawberries, melon) with 1/4 cup pineapple juice.

VARIATION:

Crunchy French Toast: Place 2 cups crushed Grape-Nuts in a shallow dish. Carefully dip the soaked bread slices in the crushed flakes to coat both sides. Place on a baking sheet coated with no-stick spray. Bake at 375 degrees F. for 7 minutes per side.