Praline French Toast
|For french toast|
|Egg beaters||1 Cup (16 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Margarine||2 Tablespoon, divided (Fleischmann'S)|
|White bread slices||10 , divided|
|For praline sauce|
|Pecan pieces||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon (Fleischmann'S)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Maple flavored syrup||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
To prepare French Toast: In shallow bowl, combine Egg Beaters, milk, cinnamon and vanilla.
In large nonstick griddle or skillet, over medium heat, melt 2 teaspoons margarine.
Dip half the bread slices in egg mixture to coat; transfer to griddle.
Cook 2 minutes on each side or until golden.
Dip remaining bread slices in egg mixture to coat.
Cook using remaining margarine as needed.
To prepare Praline Sauce: In 2-quart saucepan, over medium-low heat, saute pecans in margarine until golden.
Stir in brown sugar, syrup and raisins; heat until sugar dissolves, about 5 minutes.
Serve warm over French Toast.