This is from the cookbook called The Art Of Cooking For The Diabetic - Revised Edition by Mart Abbott Hess, R. D., M. S., and katharine Middleton. Mix together the eggs, orange juice, vanilla, and orange rind; pour into a pie plate. Dip each slice of bread into the mixture until all liquid is absorbed into bread. Heat margarine in a large frying pan over medium heat and lightly brown bread on both sides. Yield: 2 servings of 2 slices of toast. Nutritive Values Per Serving: Cho 29 G, Pro 10 g, Fat 11 g, Cal 265, Fiber 1.7g, Sodium 371 mg, Chol 274 mg. Food Exchanges Per Serving: 2 starch exchanges plus 1 high-fat meat exchange. Low sodium diets: Use unsalted margarine. Personal note: Use light bread with 40 calories per slice. This would cut down on nutritive values and would give you 1 starch exchange instead of 2 and using egg substitute would give you lean or medium fat meat exchange instead of high-fat meat exchange.