Cinnamon French Toast with Apricot Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
Ingredients
For the French toast:
4 large egg whites
2 large eggs, lightly beaten
1 cup (250 mL) low-fat (1% milkfat) milk
1 tbsp (15 mL) firmly packed light brown sugar
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
8 slices French bread, 1 inch (2.5 cm) thick, or day-old home-style white bread
1 tbsp (15 mL) butter or margarine
For the apricot sauce:
1 can (5-1/2 oz/190 mL) apricot nectar
2 tsp (10 mL) cornstarch
1 tbsp (15 mL) firmly packed light brown sugar
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) grated lemon rind
Directions
To prepare the French toast, in a shallow bowl combine the egg whites, eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg. Dip half of the bread slices into egg mixture, letting them soak about 30 seconds on each side. In a 12-inch (30.5 cm) nonstick skillet, melt half the butter over moderate heat.
Add soaked bread. Cook for 3 minutes on each side or until golden. Repeat with the remaining bread and remaining butter. Meanwhile, to prepare the apricot sauce, in a small saucepan, whisk together the apricot nectar and cornstarch. Whisk in 1 tbsp (15 mL) brown sugar, lemon juice, and lemon rind.
Bring to a boil over moderate heat, whisking constantly. Cook and whisk for 2 minutes or until mixture is thickened. Serve over the French toast.
Makes 8 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:2080
