FRENCH TOAST WITH RASPBERRY ORANGE SAUCE

INGREDIENTS:

3 eggs
1 cup milk
2 tablespoons sugar
2 teaspoons vegetable oil
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
10 slices French bread, 1-inch thick
1 10-oz. pkg. frozen raspberries
1/3 cup seedless raspberry jam
1 11-oz. can mandarin oranges, drained
2 teaspoons grated orange rind
1 tablespoon cornstarch
Water
Powdered sugar

PREPARATION:

In a large bowl, combine eggs, milk, sugar, oil, vanilla, cinnamon and nutmeg; beat until blended. Arrange bread slices in a 13x9-inch baking dish. Pour egg mixture evenly over bread; lift and move slices until liquid is absorbed. Cover and refrigerate overnight. Remove from refrigerator. Place 5 slices of bread on well-greased black metal tray. Cook using the appropriate settings below, or until golden brown. Turn bread over after 4 minutes and after 6 minutes of cooking time. Repeat with remaining bread slices. Sprinkle with powdered sugar. Serve with Raspberry-Orange Sauce.

RASPBERRY-ORANGE SAUCE Thaw frozen raspberries in syrup; drain and reserve syrup. Set raspberries aside. Add water to syrup to make 3/4 cup. In 1-quart round casserole, combine syrup mixture, raspberry jam and cornstarch; stir until smooth. Microwave at high (M=10) for 3 to 4 minutes or until thickened, stirring after 2 minutes. Stir in raspberries, mandarin oranges, orange rind.