Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Apricot French Toast




Source of Recipe


Marsha/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10258.1

List of Ingredients




For the apricot topping:
Two 15 1/4-ounce cans apricot halves, undrained
1 tablespoon sugar (optional)
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2 teaspoons cornstarch dissolved in 1 tablespoon water

For the French toast:
3 eggs, lightly beaten
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
Vegetable cooking spray or butter
4 slices whole-wheat bread
1/4 cup sliced almonds, toasted (optional)

Recipe



• 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 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 or butter; 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.

• Makes 4 servings.