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    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.

 

 

 


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