2    Eggs;

    1/4 c  Orange juice;

    1/4 ts Salt;

    1/2 c  Cornflakes; crushed

    1/4 c  Wheat germ;

    1/4 c  Ground pecans;

      3 tb Margarine;

      8 sl Whole wheat bread;

           -=OR=-
      8 sl French bread;

  Beat the eggs, orange juice, and salt in a flat bowl with a fork or
  whisk until blended.  Mix the cornflakes, wheat germ, and nuts in a
  pie pan or cake pan.
   Heat the margarine in a large skillet.  Dip bread slices into egg
  mixture and then into cornflake mixture, coating both sides.  Place
  in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
  batches may be needed).
   Cook until brown on both sides, turning slices carefully with wide
  spatula.  Keep finished toast warm if cooking more batches.
  Yield: 8 slices
  Nutrient analysis of 1 slice:  1 starch/bread; 1 medium-fat meat
  exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
  carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
  Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
  by Dar Rains