• Nonstick cooking spray

  • ¼ cup ground flaxseeds

  • 2 tablespoons sugar

  • ½ teaspoon ground cinnamon

  • 2 eggs, lightly beaten

  • 2 egg whites

  • ½ cup fat-free milk

  • 1 tablespoon sugar

  • 1 teaspoon vanilla

  • 8 ounces hearty whole wheat bread

  • ¾ cup apricot spreadable fruit

  • ¼ cup water

  • 3 tablespoons maple-flavor syrup


  • Preheat oven to 450°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.

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  • 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.

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  • 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.

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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°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

288 calories, 5 g fat (1 g saturated fat, 2 g polyunsaturated fat, 2 g monounsaturated fat), 62 mg cholesterol, 245 mg sodium, 51 g carbohydrates, 4 g fiber, 30 g sugar, 10 g protein.