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Cinnamon French Toast w/Saut�ed Apples & Raisins -- w

Source of Recipe

BH&G Quick, Healthy & Delicious Cooking 1993
Cinnamon French Toast w/Saut�ed Apples & Raisins -- w
Plan ahead�needs to refrigerate up to 2 hours.
Serves: 4

1/2 c. sugar
1-1/2 tsp. ground cinnamon
1/4 c. fat-free egg substitute
1 large egg
1-1/2 c. 2% milk
1 tsp. vanilla
8 slices (about 1 oz. each) French � or � white bread
1/2 c. golden raisins
2 T. stick margarine
2 firm tart apples, peeled and thinly sliced
3 T. apple cider
1 T. fresh lemon juice

Mix sugar and cinnamon in a small bowl; set aside. Whisk the next 4 ingredients + 2 T. of the cinnamon sugar on plate. One slice at a time, dip bread in egg mixture, coating both sides, and arrange in 13x9- inch banking dish, slightly overlapping slices. Cover and refrigerate at least 30 minutes � or � up to 2 hours.

Preheat oven to 375�. Sprinkle bread slices with 2 T. cinnamon sugar. Bake until browned and puffed, about 30 minutes

Meanwhile cook raisins in enough boiling water to cover until soft and plump, about 5 minutes; drain well.

Melt margarine in large skillet over medium heat. Saut� apples until golden brown and almost tender. Stir in raisins, cider and lemon juice, then sprinkle with remaining cinnamon-sugar. Cook until apples are tender but still hold their shape, about 3 minutes longer. Serve with French toast.

2 slices French toast w/ Apples equals: 469 calories�10 gm fat (3 gm saturated)�59 mg cholesterol�489 mg sodium�85 gm carbohydrate�3 gm fiber�11 gm protein +++WWP: 10