French Toast Loaf
By: Anonymous
Published: Thursday, December 10, 2009 - 3:06am

Ingredients




1 1/2 cups Atkins Bake Mix sifted
3/4 cup whole-wheat flour sifted
2 tablespoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups granular sugar substitute
3/4 cup buttermilk
1 tablespoon vanilla extract
1 pkt active dry yeast
1/8 teaspoon sugar
6 eggs separated
1/4 teaspoon cream of tartar

Preparation

1 Heat oven to 350 degrees. Grease an 8- by 4-inch loaf pan; set aside. Sift together bake mix, whole wheat flour, cinnamon, salt, and baking soda. Whisk in sugar substitute 2 Heat one third of the buttermilk until warm to touch (about 110 degrees). Add yeast and sugar; let sit 5 minutes until yeast bubbles. 3 Combine remaining buttermilk, egg yolks, vanilla. Pour into dry ingredients. Mix well with an electric beater on low speed. Beat in yeast mixture. Let batter rest 10 minutes. 4 Beat egg whites and cream of tartar until medium peaks form. Slowly add egg whites to batter. Fold in with a rubber spatula until incorporated. Transfer to prepared pan. 5 Bake 50 minutes until golden and a cake tester inserted in center comes out clean. Cool on wire rack before cutting into 10 slices. 6 This recipe yields 10 servings. 7 Description: "An easy way to serve French toast at a brunch, without last minute cooking. Dont be put off by the scant amount of sugar - its there to activate the yeast."