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Recipes

• Several pieces of day-old multigrain whole wheat bread
• 4 eggs (no shells)
• Two tablespoons plain or vanilla yogurt

Beat the eggs with the yogurt, then dip the bread in the mixture coating
well. Cook on skillet as you would regular French toast. These pieces can
be used immediately, or can be refrigerated or frozen for later use.

Take warm toast (either fresh cooked or toasted) and spread with a thin layer
of chunky peanut butter and sprinkle with raisins and/or chunks of walnut.
Cut into small pieces and serve warm.