French Toast with Raspberry-Cranberry Syrup

The rum extract, nutmeg and syrup give this French toast a special feel-whip it up for your next brunch or family get-together.

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

2e4c53a3-fcb3-4ed7-af6a-47bc176537bf

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take:

Calories 300
Fat 4 1/2g
Saturated Fat 1 1/2g
Sodium 340mg

See What Makes It a Live Better America Recipe »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 340mg; 340%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 32g 32% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 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 Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 10 min
Total Time 40 min
Servings 4

Ingredients

French Toast

2: whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free cholesterol-free egg product (from 8-oz carton)

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

Directions

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. Pour remaining eggnog mixture over bread slices. Let stand at room temperature 15 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 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.

Reviews

toggle

0 Reviews

Be the first to review this recipe!

We calculated the nutrition of this recipe at the time it was created on 05/06/2011. NOTE: We do not include optional ingredients in our calculations.