Apricot-Blueberry Whole-Grain French Toast Recipe

Name: Apricot-Blueberry Whole-Grain French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preparation Time: Approximately 10 minutes
2
Preparation:
3
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.
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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.
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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
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*Daily Value

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Apricot-Blueberry Whole-Grain French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot-Blueberry Whole-Grain French Toast

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