French Toast With Apricot Sauce

Recipe Ingredients

2		Apricot halves - (15 1/4 oz ea) - undrained
1 tablespoon	15ml	Sugar - (optional)
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
3		Eggs - lightly beaten
1/2 cup	118ml	Fat-free milk
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
4		Whole-wheat bread
1/4 cup	23g / 0.8oz	Sliced almonds - (optional)

Recipe Instructions

Drain apricots, reserving syrup.

In small saucepan, combine reserved syrup, sugar (if desired), cinnamon and nutmeg; stir in cornstarch mixture, mixing until blended. 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.

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.

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.

This recipe yields 4 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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