For the French toast: Spray a cookie sheet with no-stick spray; set aside.
In a shallow bowl, beat together the egg whites, milk, cinnamon and vanilla.
Dip the bread slices, 1 at a time, into the egg mixture, coating both sides.
Place them on the cookie sheet.
Bake at 450Â° for 6 minutes.
Turn the bread slices over and bake about 5 minutes more or until golden brown.
For the sauce: Meanwhile, in a small saucepan, use a wire whisk to stir together the water and cornstarch.
Stir in the apricot nectar and honey.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 2 minutes more.