Apricot-Blueberry Whole-Grain French Toast

By CannedFoodFan

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

• Apricot-Blueberry Topping:
• 1 can (15 1/4 ounces) apricot halves in 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
• Vegetable cooking spray
• 1/4 cup sliced almonds, toasted, optional

Details

Servings 4

Preparation

Step 1

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Preparation:

For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended. 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.

Servings: 4

Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1.5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV

*Daily Value