French Toast with Raspberry-Cranberry Syrup

 

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

1/2

cup frozen (thawed) raspberry blend juice concentrate

1/2

cup jellied cranberry sauce

1

tablespoon powdered sugar

• 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.