Monday, September 30, 2013

Cheese-Stuffed French Toast with Strawberry Sauce

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  • 12 (1-ounce) diagonally cut slices French bread
  • 1/4 cup sifted powdered sugar
  • 1 (8-ounce) tub reduced-fat cream cheese 
  • 2 1/2 cups 1% low-fat milk 
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 4 large egg whites 
  • 2 large eggs 
  • Cooking spray
  • Strawberry Sauce
  • Candied Lemon Rind


Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

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