Crisp French toast tops a fragrant compote of apples, pears and prunes for a great breakfast treat or comforting dessert.
- 1 cup nonfat vanilla yogurt
- 1 1/2 cups apple cider
- 2 apples, peeled and sliced
- 1 firm but ripe pear, peeled and sliced
- 1 1/2 cups pitted prunes (1/2 pound)
- 1 cinnamon stick
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 10 slices firm white sandwich bread, crusts trimmed
- 2 large eggs
- 2/3 cup low-fat milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Preheat the oven to 400 degrees F. Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in the yogurt, cover and let drain in the refrigerator for 30 minutes to 1 hour.
Combine the cider, apples, pear, prunes, cinnamon stick, lemon zest and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Discard the cinnamon stick and pour the fruit mixture into an 8 by 11-inch or similar 2-quart baking dish.
Cut the bread slices in half diagonally. Whisk the eggs, milk and vanilla in a mixing bowl. Soak the bread in the egg mixture and arrange in overlapping rows on top of the fruit.
Combine the sugar and cinnamon and sprinkle over the bread. Bake until the top is crisp and golden, 20 to 25 minutes. Let cool slightly before serving with the drained vanilla yogurt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
227 calories; 2g total fat; 1g total saturated fat; 55mg cholesterol; 153mg sodium; 49g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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