French Toast with Raspberry Orange Sauce
1 cup milk
2 tablespoons sugar
2 teaspoons vegetable oil
½ teaspoon vanilla
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
10 slices French bread, 1-inch thick
1 (10-ounce) package frozen raspberries in syrup
1/3 cup sedless raspberry jam
1 tablespoon sornstarch
1 (11-ounce) can madarin oranges drained
2 teaspoons orange zest
In a large bowl, combine eggs, milk, sugar, oil, vanilla, cinnamon and nutmeg; beat until blended.
Arrange bread slices in a 13x9-inch baking dish.
Pour egg mixture evenly over bread; lift and move slices until liquid is absorbed.
Cover and refrigerate overnight.
Remove from refrigerator.
Place slices of bread on well-greased non-stick metal tray.
Cook according to your Advantium model's cooking settings or until golden brown.
Turn bread over after 9 minutes of cooking time.
Sprinkle with powdered sugar.
Serve with Raspberry-Orange Sauce.Raspberry-Orange Sauce Thaw raspberries; drain and reserve syrup. Set raspberries aside. Add water to syrup to make ¾ cup. In 1-quart round casserole, combine syrup mixture, seedless raspberry jam and cornstarch; stir until smooth. Place dish on glass tray. Microwave at high (10) for 3 to 4 minutes or until thickened, stirring after 2 minutes. Stir in raspberries, mandarin oranges and orange zest. Serve over French toast.
For those watching their cholesterol intake, use an egg substitute in place of the whole egges called for in the recipe. Cut the calories by eliminating the Raspberry-Orange Sauce. Instead, sprinkle the toast with powdered sugar and fresh raspberries.