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1
Heat oven to 425°F. In medium bowl, mix beaten eggs and egg white, the milk, rum extract and nutmeg until well blended.
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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.
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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.
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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.
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