Orange Pecan French Toast
|Thawed frozen egg substitute||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange peel||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Reduced calorie margarine||2 Teaspoon (tub)|
|Reduced calorie raisin bread slices||4 (40 calories per slice)|
|Orange juice||1⁄2 Cup (8 tbs) (no sugar added)|
|Maple syrup||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Shelled pecans||1⁄2 Ounce, toasted and chopped|
1. Using a fork, in medium mixing bowl beat together egg substitute, vanilla, orange peel, and cinnamon; set aside.
2. Spray 10-inch nonstick skillet with nonstick cooking spray; add margarine and melt. Dip bread slices into egg mixture, coating both sides; add to skillet and pour an equal amount of any remaining egg mixture over each slice. Cook until lightly browned, 2 to 3 minutes on each side. Cut each slice of French toast in half diagonally, making 8 triangles. Transfer to serving platter and keep warm.
3. In small saucepan combine juice, syrup, and cornstarch; cook over medium-high heat until mixture comes to a boil. Reduce heat to low, stir in pecans, and let simmer until mixture thickens slightly, 3 to 4 minutes. Pour over French toast.