Apricot-Blueberry Whole-Grain French Toast


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Serves 4 | Prep Time 10 min | Cook Time 15 min

Why I Love This Recipe

Wake up with this great breakfast! Enjoy whole-grain French toast with a nutrient-rich apricot-blueberry topping, made with canned fruit from your pantry shelf.


Ingredients You'll Need

Apricot-Blueberry Topping:
1 can (15 1/4 ounces) apricot halves in light syrup
1 can (15 ounces) wild blueberries in light syrup
1 tablespoon sugar, optional
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2 teaspoons cornstarch dissolved in 1 tablespoon water

French Toast:
3 large or extra-large eggs
1/2 cup fat-free milk (may substitute canned, fat-free evaporated milk)
1 tablespoon sugar
1/2 teaspoon vanilla extract
Non-stick cooking spray
4 slices whole-wheat bread

1/4 cup sliced almonds, toasted, optional


Directions

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


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