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French Toast with Raspberry-Cranberry Syrup

Name: French Toast with Raspberry-Cranberry Syrup
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free egg product; 1 cup fat-free (skim) milk; 2 teaspoons rum extract; 1/4 teaspoon ground nutmeg; 8 slices (1 inch thick) French bread; 1/2 cup frozen (thawed) raspberry blend juice concentrate; 1/2 cup jellied cranberry sauce; 1 tablespoon powdered sugar

Prep 10 min
Total 30 min
Ingredients 8
Servings 4

Ingredients

French Toast

2 whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free egg product
1 cup fat-free (skim) milk
2 teaspoons rum extract
1/4 teaspoon ground nutmeg
8 slices (1 inch thick) French bread

Syrup

1/2 cup frozen (thawed) raspberry blend juice concentrate
1/2 cup jellied cranberry sauce
1 tablespoon powdered sugar

Directions

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.