Baked French Toast Strips with Apricot Dipping Sauce
- Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside. In a shallow dish combine ground flaxseeds, 2 tablespoons sugar, and cinnamon; set aside. In a medium bowl combine eggs, egg whites, milk, 1 tablespoon sugar, and vanilla.
- Cut bread into twelve 1-inch-thick strips. Dip bread strips briefly in egg mixture, then roll in flaxseed mixture to coat. Place strips 1/2 inch apart on the prepared baking sheet. Bake for 12 to 15 minutes or until light brown and crisp.
- Meanwhile, for sauce, in a small saucepan combine spreadable fruit, the water, and syrup. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Cool slightly. Serve toast strips with sauce.
From the Test Kitchen
To Make Ahead:
Prepare as directed through Step 2, except cool toast strips completely. Place in an airtight container; cover. Freeze for up to 1 month. To serve, preheat oven to 450 degrees F. Place frozen toast strips on an ungreased baking sheet. Bake about 6 minutes or until heated through, turning once. Or place four frozen toast strips on a microwave-safe plate. Microwave on 100 percent power (high) about 30 seconds or until heated through. Prepare sauce as directed; serve with toast strips.
Nutrition Facts (Baked French Toast Strips with Apricot Dipping Sauce)
- Per serving:
- 288 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 62 mg chol.,
- 245 mg sodium,
- 51 g carb.,
- 4 g fiber,
- 30 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet