Cinnamon French Toast

Yesterday I decided to experiment a bit with making my own whole wheat bread. Even though I followed the recipe to a T it didn't turn out like I thought. What I expected to be fluffy and light actually turned out dense and heavy. Problem? The bread didn't rise before baking. Ugh.
So instead of throwing away the carb-loaded brick, Rick and I chose to cut it up and use it for a French toast breakfast.

They greatly resembled churros!

It made a lovely breakfast; the batter was sweet and generously spiced with cinnamon. The only "problem" was the bread I made! The denseness of the slices made it difficult for the sweet batter to soak in. Hopefully next time when I bake a better homemade bread I can use fluffy bread slices. Mmm... Click here for the recipe!

Top with a little more batter and dashes of cinnamon.

Since the ingredients for this recipe vary greatly, let's set up a scenario... The info below represents the use of the following: unsweetened vanilla soy milk, four tablespoons of whole wheat flour, and whole wheat bread. If you used different ingredients, let me know and I'll be glad to calculate the nutrition facts just for you.

Nutrition Facts per Toast

Calories: 165
Fat: 4.2g
Carbs: 24.2
Protein: 7.9g
Fiber: 4.1g
Sugar: 4.1g
Calcium: 75.4

Yummy stuff. I probably had less (or more) calories since I used the following: unsweetened original almond milk, white flour, and homemade whole wheat bread that didn't rise very well. Apparently, everyone says that stale or "bad" bread is best for French toast. What a great use instead of throwing it away. =)
I'm planning on using the rest for bread pudding...