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French Toast with Raspberry-Cranberry Syrup

French Toast with Raspberry-Cranberry Syrup
  • Prep 10 min
  • Total 30 min
  • Ingredients 8
  • Servings 4

Enjoy this delicious French toast served with raspberry-cranberry syrup that can be ready in just 30 minutes. ...MORE+ LESS-

Ingredients

French Toast

2
whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free egg product
1
cup fat-free (skim) milk
2
teaspoons rum extract
1/4
teaspoon ground nutmeg
8
slices (1 inch thick) French bread

Syrup

1/2
cup frozen (thawed) raspberry blend juice concentrate
1/2
cup jellied cranberry sauce
1
tablespoon powdered sugar

Steps

Hide Images
  • 1
    Heat oven to 425°F. In medium bowl, mix beaten eggs and egg white, the milk, rum extract and nutmeg until well blended.
  • 2
    Dip bread slices into egg mixture, coating both sides well. Place in ungreased 11x7-inch (2-quart) glass baking dish, place bread slices. Pour remaining egg mixture over bread slices. Let stand at room temperature 10 minutes.
  • 3
    Spray cookie sheet with cooking spray. Remove bread slices from dish; place on cookie sheet. Bake 12 to 15 minutes or until golden brown, turning slices once halfway through baking.
  • 4
    Meanwhile, in 1-quart saucepan, mix syrup ingredients; cook over medium-low heat, stirring occasionally, until cranberry sauce and sugar have melted. Serve French toast with syrup.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
340mg
14%
Potassium
300mg
9%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
6%
Sugars
32g
Protein
10g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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