whole eggs plus 1 egg white, lightly beaten, or 1/2 cup fat-free cholesterol-free egg product (from 8-oz carton)
cup fat-free (skim) milk
teaspoons rum extract
teaspoon ground nutmeg
slices (1 inch thick) French bread
cup frozen (thawed) raspberry blend juice concentrate
cup jellied cranberry sauce
tablespoon powdered sugar
Heat oven to 425°F. In medium bowl, mix beaten eggs and egg white, the milk, rum extract and nutmeg until well blended.
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.
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.
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.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.
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. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.