Apricot Preserve French Toast

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
1/4 C. Apricot Preserves
8 slices of bread
4 eggs
1 C. fat-free milk
2 T. Sugar
1/2 t. cinnamon
1/4 t. nutmeg or pumpkin pie spice
Dash of salt
Dash of vanilla
Butter Spray

1. Spread preserves on one side of bread and make into sandwiches.  Place in a 9 x 13 pan.
2. In a small bowl, combine eggs, milk, sugar & spices.  Whisk to mix.  Pour over sandwiches.  Let set 5 minutes and then turn over and let sit until bread absorbs all of the egg mixture
3. Preheat oven to 400 degrees.  Coat a cookie sheet with butter spray.  Bake 10 minutes and then turn and bake 7-10 minutes longer
4. Serve with powdered sugar or syrup

Baked French Toast

by Laurie | Jun 29, 2010 | Breakfast

Ingredients:
1 stick of margarine or butter
1 1/2 C. milk
Pinch of salt
1 C. brown sugar
6 eggs
1 T. cinnamon
bread slices

Melt 1 stick of butter in 9 x 13 pan. Mix brown sugar and cinnamon together and add to melted margarine. Cover with 2 layers of bread slices. Beat eggs, milk, and salt. Pour mixture over bread and cover. Chill overnight. Uncover and bake at 350 degrees for 30-35 minutes. Cut in squares. Turn upside down on plate and serve. Can serve with butter and syrup