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French Toast Fingers From Susan Powter 1995 Word to the wise, double this old favorite. You'll be eating leftovers, and it freezes great. Serve it with hot maple syrup, fresh fruit sauce or just a sprinkle of cinnamon. Try Blackberry Puree or Prune Apricot Butter over the top. It's important in this recipe to use really thick bread, the thicker the better. Ingredients Directions Mix together wet ingredients and spices. Pour over bread in a shallow pan. Let soak 5 - 10 minutes. Heat a nonstick pan coated with a light spray of oil. Add bread pieces and brown both sides. Serving size 4.5 ounces Servings per Recipe 4 Calories 163 Total fat 1.48 grams Saturated Fat 0.39 Prune Apricot Butter I know what you're thinking, "Gross! Prune anything." But think about this: Whole food. Sweet, sweet, sweet. Works great with your body, if you know what I mean. Add this simple combination of orange juice, prunes, dried apricots, and a little honey is fabulous on toast, spread on your favorite muffins, in a fruit smoothie, or on top of grilled meat. Use it like you'd use a great barbecue sauce. Diversified, simple, and fabulous tasting. Ingredients Directions Soak prunes and apricots in orange juice for 45 minutes. Place in a blender with honey and cinnamon. Blend until smooth. There will be little prune bits showing. Copyright 1995 Susan Powter
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