4 egg substitute equivalents
2/3 cup skim milk
1 tsp maple extract
1 tsp cinnamon
1/2 tsp nutmeg
8 slices whole-wheat bread
2 cups frozen or fresh raspberries
1 tbsp orange juice
1 tsp vanilla extract
2 tsp cornstarch
Beat together four eggs, 2/3 cup milk, 1 tsp maple extract and cinnamon, and 1/2 tsp of nutmeg in a medium bowl.
In a casserole dish, lay bread slices side by side. Pour over the egg-milk mixture, cover and place in refrigerator overnight.
The next day, bake the French Toast at 350 degrees for about 30 minutes until golden brown and slightly puffed.
To make raspberry sauce, puree raspberries in a blender. Strain to remove seed.
In a small saucepan, combine pureed berries with orange juice, vanilla and cornstarch.
Bring to a boil and cook for 1 minute until mixture is thickened. Serve over French Toast.