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Apricot-Blueberry Whole-Grain French Toast

Wake up with this great breakfast! Enjoy whole-grain French toast with a nutrient-rich apricot-blueberry topping, made with canned fruit from your pantry shelf.

Recipe by Canned Food Alliance
breakfast, vegetarian, brunch, easter, memorial day, mothers' day


  • 1 can (15 1/4 ounces) apricot halves in syrup
  • 1 can (15 ounces) wild blueberries in light syrup
  • 1 tablespoon sugar (optional)
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 3 large or extra-large eggs
  • 1/2 cup fat-free milk (may substitute canned, fat-free evaporated milk)
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • Non-stick cooking spray
  • 4 slices whole-wheat bread
  • Vegetable cooking spray
  • 1/4 cup sliced almonds, toasted, optional


  1. Drain apricots and blueberries, reserving the syrup.
  2. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended.
  3. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly.
  4. Slice apricots; add apricots and blueberries to the sauce.
  5. Heat through; cover and set aside.
  6. Whisk eggs, milk, sugar and vanilla in a shallow dish until blended.
  7. Lightly coat a large skillet with cooking spray; heat over medium heat until hot.
  8. Dip the bread into egg mixture, turning to soak both sides; place in the skillet.
  9. Cook for 4 to 5 minutes or until browned, turning once.
  10. Cut each into 4 triangles and arrange on serving plates.
  11. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds.