FRENCH TOAST WITH RASPBERRY-CRANBERRY SYRUP

FOR THE FRENCH TOAST:
2 whole eggs plus 1 egg white, lightly beaten (or 1/2 cup fat-free cholesterol-free egg product)
1 cup fat-free (skim) milk
2 teaspoons rum extract
1/4 teaspoon ground nutmeg
8 slices (1 inch thick) French bread
FOR THE SYRUP:
1/2 cup frozen (thawed) raspberry blend juice concentrate
1/2 cup jellied cranberry sauce
1 tablespoon powdered sugar

TO PREPARE THE FRENCH TOAST:
Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In medium bowl, mix beaten eggs and egg white, milk, rum extract and nutmeg until well-blended.

Dip bread slices into egg mixture, coating both sides well. Place in ungreased 11-by-7-inch (2 quart) glass baking dish. Pour remaining eggnog mixture over bread slices. Let stand at room temperature 15 minutes.

Remove bread slices from dish; place on cookie sheet.

Bake 12 to 15 minutes or until golden brown, turning slices once halfway through baking.

TO MAKE THE SYRUP:
In 1-quart saucepan, mix syrup ingredients; cook over medium-low heat, stirring occasionally, until cranberry sauce and sugar have melted.

Serve French toast with syrup.

Serves 4
Source: Pillsbury Good For You! Cookbook