** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side.
2. Spread 1 tablespoon cranberry sauce in each opening and gently press closed.
3. In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt.
4. Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes.
5. In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp.
6. Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar.
7. Serve French toast with maple syrup. Serves 2.
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Dietary Notes:
This recipe is very low-sodium with 61.75mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter allergies.
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