A+ French Toast
A is for the vitamin A-rich apricots used in this cinnamon-spiked fruit topping. Arrange the French toast triangles in fun patterns.
2 (15.25-oz.) cans apricot halves, undrained
1 Tbs sugar, (optional)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch, dissolved in 1 tbsp. water
3 eggs, lightly beaten
1/2 cup fat-free milk
1 Tbs sugar
1/2 tsp vanilla extract
4 slices whole wheat bread
1/4 cup sliced almonds, (optional)
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.