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How to Make Flan
Peruvian Arroz con Pollo
French Toast with Raspberry-Cranberry Syrup
french toast with raspberry-cranberry syrup
whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free egg product
cup fat-free (skim) milk
teaspoons rum extract
teaspoon ground nutmeg
slices (1 inch thick) French bread
cup frozen (thawed) raspberry blend juice concentrate
cup jellied cranberry sauce
tablespoon powdered sugar
Heat oven to 425°F. In medium bowl, mix beaten eggs and egg white, the milk, rum extract and nutmeg until well blended.
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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