Cinnamon French Toast with Apricot Sauce

Ingredients
For the French toast:
  • 4 large egg whites
  • 2 large eggs, lightly beaten
  • 1 cup low-fat (1% milkfat) milk
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 slices French bread, 1-inch thick, or day-old Home-style white bread
  • 1 tablespoon margarine or butter


For the apricot sauce:
  • 1 can (5-1/2 ounces) apricot nectar
  • 2 teaspoons cornstarch
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon grated lemon juice

Cooking Direction
To make the French toast, in a shallow bowl, combine egg, egg whites, 1-tablespoon brown sugar, milk, vanilla, nutmeg and cinnamon. Dip half of the bread slices into egg mixture, letting them soak about 30 seconds on each side. In a nonstick skillet, melt half the butter over moderate heat. Add soaked bread. Cook for 3 minutes on each side or until golden. Repeat with the remaining butter.

Meanwhile to prepare the apricot sauce, in a small saucepan, whisk together the apricot nectar and cornstarch. Whisk in 1-tablespoon brown sugar, lemon juice, and lemon rind. Bring to a boil over moderate heat, whisking constantly. Cook and whisk for 2 minutes or until mixture is thickened. Serve over the French Toast. Makes 8 servings.

Prep Time: 15 minutes, Cooking Time: 13 minutes