2 cup(s)unsweetened frozen strawberries, very coarsely chopped
0.75 cup(s)fat free skim milk
1 tspvanilla extract
0.25 tspground cinnamon
8 slice(s)reduced-calorie whole wheat bread, or multi-grain
2 spray(s)cooking spray
Put frozen strawberries and water in a small pot; set over low heat. Cook, stirring occasionally, until berries thaw and mixture becomes saucy, about 2 minutes; remove from heat and stir in sugar until dissolved.
In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; dip bread into egg mixture, one slice at a time, flipping once, until evenly soaked.
Coat a very large nonstick skillet with cooking spray; set over medium heat. Add soaked bread to skillet, a few pieces at a time; cook in a single layer until browned, flipping once, about 2 minutes per side. Cover French toast to keep warm and repeat with remaining pieces of bread. Serve French toast topped with strawberry sauce. Yields 2 slices French toast and about 1/4 cup sauce per serving.