Ingredients

How to make it

  • For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup, and set fruit aside. Combine the reserved syrup, sugar if desired, cinnamon, nutmeg and cornstarch, mixing until blended in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly. Slice apricots; add apricots and blueberries to the sauce. Heat through; cover and set aside.
  • For the French Toast: Whisk eggs, milk, sugar and vanilla in a shallow dish until blended. Lightly coat a large skillet with cooking spray; heat over medium heat until hot. Dip the bread into egg mixture, turning to soak both sides; place in the skillet. Cook for 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles and arrange on serving plates. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds, if desired.
  • Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1.5g; Cholesterol 160mg; Sodium 220mg; Total carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV
  • *Daily Value

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    will definitely try for sure thanks bunches
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  • 22566 8 years ago
    Thank-you for this great sounding French Toast recipe.

    Wishing you a good afternoon.

    Kind Regards

    Joyce
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