French Toast with Raspberry-Cranberry Syrup

French Toast

whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free egg product

cup fat-free (skim) milk

teaspoons rum extract

1/4

teaspoon ground nutmeg

slices (1 inch thick) French bread

1/2

cup frozen (thawed) raspberry blend juice concentrate

1/2

cup jellied cranberry sauce

tablespoon powdered sugar

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1

Heat oven to 425°F. In medium bowl, mix beaten eggs and egg white, the milk, rum extract and nutmeg until well blended.
2

Dip bread slices into egg mixture, coating both sides well. Place in ungreased 11x7-inch (2-quart) glass baking dish, place bread slices. Pour remaining egg mixture over bread slices. Let stand at room temperature 10 minutes.
3

Spray cookie sheet with cooking spray. Remove bread slices from dish; place on cookie sheet. Bake 12 to 15 minutes or until golden brown, turning slices once halfway through baking.
4

Meanwhile, in 1-quart saucepan, mix syrup ingredients; cook over medium-low heat, stirring occasionally, until cranberry sauce and sugar have melted. Serve French toast with syrup.