| 1. | In small saucepan, heat fruit spread and raspberries over low heat until warm, stirring occasionally. Remove from heat. Stir in ginger. |
| 2. | In shallow bowl, beat egg product, milk, sugar, vanilla and cinnamon with wire whisk until blended. |
| 3. | Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; let stand in egg mixture to soak 30 to 60 seconds. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides. Top each serving with fruit spread mixture. |
| No change. |
