TLC Cooking "Sunrise French Toast"

Sunrise French Toast

Sunrise French Toast

YIELD Makes 5 servings
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French toast stuffed with orange marmalade makes a tantalizing sunrise surprise. Serve it for a family breakfast or a buffet brunch.

INGREDIENTS

2	cups cholesterol-free egg substitute
1/2	cup evaporated skimmed milk
1	teaspoon grated orange peel
1	teaspoon vanilla
1/4	teaspoon ground cinnamon
1	loaf (1 pound) Italian bread, cut into 1/2-inch-thick slices (about 20 slices)
1	jar (10 ounces) no-sugar-added orange marmalade
Nonstick cooking spray
Powdered sugar (optional)
Maple-flavored syrup (optional)

PREPARATION:

Preheat oven to 400°F. Combine egg substitute, milk, orange peel, vanilla and cinnamon in medium bowl. Set aside.
Spread 1 bread slice with 1 tablespoon marmalade to within 1/2 inch of edge. Top with another bread slice. Repeat with remaining bread and marmalade.
Spray griddle or large skillet with cooking spray; heat over medium heat until hot. Dip sandwiches in egg substitute mixture. Do not soak. Cook sandwiches in batches 2 to 3 minutes on each side or until golden brown.
Transfer toasted sandwiches to 15X10-inch jelly-roll pan. Bake 10 to 12 minutes or until sides are sealed. Dust with powdered sugar and serve with syrup, if desired.

This recipe appears in: French Toast

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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