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| A+ French Toast |
| A is for the vitamin A-rich apricots used in this cinnamon-spiked fruit topping. Arrange the French toast triangles in fun patterns.
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| 2 |
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(15.25-oz.) cans apricot halves, undrained |
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| 1 Tbs |
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sugar, (optional) |
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| 1/4 tsp |
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ground cinnamon |
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| 1/8 tsp |
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ground nutmeg |
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| 2 tsp |
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cornstarch, dissolved in 1 tbsp. water |
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| 3 |
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eggs, lightly beaten |
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| 1/2 cup |
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fat-free milk |
|
| 1 Tbs |
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sugar |
|
| 1/2 tsp |
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vanilla extract |
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| 4 |
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slices whole wheat bread |
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| 1/4 cup |
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sliced almonds, (optional) |
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| 1 |
Drain apricots, reserving syrup. In small saucepan, combine reserved syrup, sugar (if desired), cinnamon and nutmeg; stir in cornstarch mixture, mixing until blended. |
| 2 |
Bring to a boil over medium-high heat; reduce heat and simmer 4 to 6 minutes or until thickened and bubbly. Slice apricots; add to sauce. Heat through; cover and set aside. |
| 3 |
In shallow dish, whisk together eggs, milk, sugar and vanilla until blended. Lightly coat large skillet with vegetable cooking spray; heat over medium heat until hot. |
| 4 |
Dip bread into egg mixture, turning to soak both sides; place in skillet. Cook 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles; arrange on serving plates. Spoon apricot topping over toast; sprinkle with almonds, if desired. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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330.00 |
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| Calories From Fat |
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45.00 |
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% Daily Value |
| Total Fat 5.00g |
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7% |
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| Saturated Fat 1.00g |
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5% |
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| Cholesterol 160.00mg |
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53% |
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| Sodium 230.00mg |
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9% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 64.00mg |
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21% |
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| Dietary Fiber 4.00g |
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16% |
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| Protein 8.00g |
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16% |
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| Recipe Type |
| Bread, Breakfast, Brunch |
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| Recipe Source |
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