Breakfast/Brunch

Cinnamon Swirled French Toast with Sour Cream Fruit

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Ingredients

  • 1/2 cup Kemps Sour Cream
  • 2 Tbsp Orange juice
  • 1 Tbsp Maple syrup Fruit Topping
  • 1 cup Chopped fruit (any combination)
  • 1 Tbsp Maple syrup

French Toast

  • 2 Eggs, large
  • 1/2 cup Kemps Milk
  • 1/4 tsp Cinnamon
  • 4 slices Cinnamon swirl bread, thick sliced

 

Instructions

  1. Combine sour cream topping ingredients in a small mixing bowl. Refrigerate.
  2. In a separate bowl, lightly toss the chopped fruit and maple syrup to make the fruit topping. Refrigerate.
  3. Beat together eggs, milk, and cinnamon in a medium mixing bowl.
  4. Preheat a nonstick skillet or griddle, and lightly coat with nonstick cooking spray.
  5. Dip each piece of bread into the egg mixture and then place on the pan or griddle. Cook approximately 2 minutes or until golden brown, then flip.
  6. When the French toast is finished, cut diagonally, arrange it on a serving dish, and top with the fruit mixture and the sour cream topping.

Serves 2

Serving Suggestion: Sprinkle with cinnamon sugar or confectioners sugar for added appeal.

Per Serving: 450 Calories; 16g Fat; 19g Protein; 63g Carbohydrate; 135mg Cholesterol; 194mg Calcium; 7g Saturated Fat; 363mg Sodium

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