• 2 Tablespoons unsalted butter
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled and sliced
  • 3 Tablespoons maple syrup
  • 2 Teaspoons grated orange zest
  • 1/4 Cup non-fat milk
  • 1 Tsp. vanilla extract
  • 8 Slices cinnamon raisin bread, such as Pepperidge Farms
  • 3 large eggs
  • 1 large egg white
  • Confectioners' sugar, if desired
  1. Preheat oven to 200°F.

    Melt 2 teaspoons butter in a nonstick skillet over medium-high heat. Add strawberries and cook, stirring occasionally until slightly softened, about 3 minutes. Add maple syrup and continue to cook 30 seconds. Remove from heat and stir in orange zest. Re-warm just before serving.

    Whisk together eggs, egg white, milk and vanilla in a shallow dish or large bowl. Melt 2 teaspoons remaining butter in a large nonstick skillet over medium-high heat. Dip bread slices, one at a time into egg mixture, turning gently to coat both sides. Transfer slices to skillet a few at a time without crowding; cook 2 minutes on each side or until lightly browned. Keep warm on a baking sheet in the oven. Repeat with remaining 2 teaspoons butter and bread slices.

    Serve French toast with warm strawberry mixture. Sprinkle with confectioners' sugar, if desired.
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Calories 353
Total Fat 12.70 g
Saturated Fat 4.85 g
Cholesterol 155.07 mg
Sodium 277 mg
Total Carbohydrates 50.24 g
Dietary Fiber 4.18 g
Protein 10.98 g