NO-FRY FRENCH TOAST WITH ORANGE SYRUP

"Once you try this oven-baked French toast, you'll never make it the old way again. On a griddle or in a skillet, French toast must be made in batches. Baking allows you to make eight slices at one time."

1 slightly beaten egg
1 slightly beaten egg white
3/4 cup fat-free milk
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
8 (1/2-inch-thick) slices French bread
FOR THE ORANGE SYRUP:
1/4 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon honey
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1 tablespoon powdered sugar (optional)

Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick cooking spray.

In a pie plate combine egg, egg white, milk, vanilla, and 1/8 teaspoon cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet.

Bake in a 450 degree F oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden brown.

MEANWHILE, TO MAKE THE ORANGE SYRUP:
In a small saucepan stir together orange peel, orange juice, honey, cornstarch, and 1/8 teaspoon cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

If desired, sift powdered sugar over toast. Serve with warm orange syrup.

Makes 4 servings
Source: Better Homes and Gardens