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A - French Toast Recipe


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     A - French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   4

2 cans (15 oz) apricot halves, undrained
1 Tbsp sugar
1/4 tsp round cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch, dissolved in 1 Tbsp water
3 eggs, lightly beaten
1/2 cup skim milk
1 Tbsp sugar
1/2 tsp vanilla extract
4 slices wheat bread

Drain apricots, reserving syrup
In small saucepan, combine reserved syrup, sugar, cinnamon, and nutmeg. Stir in cornstarch mixture until blended. Bring to a boil over med-high heat. Reduce heat and simmer 4-6 minutes or until thickened and bubbley. Slice apricots and add to sauce. Heat through, cover and set aside.
In a shallow dish, whisk together eggs, milk, sugar and vanilla until blended. Dip bread into egg mixture, turning to soak both sides.
Place in preheated, nonstick skillet, cooking 4-5 minutes or until browned turning once. Spoon apricot topping over toast and serve

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