- In a wide dish, beat the egg and egg white with a fork until smooth. Stir in milk and vanilla.
- Set a griddle or large skillet over medium-high heat until hot (about 2 minutes). Remove pan from heat and coat with cooking spray; turn heat to medium and return pan to burner.
- Dip the bread into the egg mixture to saturate. Lift out, letting excess drip off before placing on griddle. Cook until browned and cooked through (1 to 2 minutes per side). Transfer to plates. Dust with sifted confectioner’s sugar.
1 large egg plus 1 large egg white
3/4 C canned fat-free evaporated milk
1 tsp. vanilla extract
8 slices Pepperidge Farm Raisin Cinnamon Swirl bread
1 tsp. Confectioners’ sugar