This recipe is just made for lazy Sunday mornings. You can assemble the dish the night before so you can be ready for a leisurely morning meal whenever it suits you. Reduced fat cream cheese makes it creamy without a lot of calories, and plenty of fresh summer berries makes it anti-oxidant healthy.
Read the mouth-watering recipe here:
1 loaf Italian or French bread
8 ounces reduced-fat organic cream cheese, at room temperature
4 tablespoons confectioners’ sugar
1/2 teaspoon almond extract
2/3 cup fresh berries (blueberries, raspberries, sliced strawberries)
4 organic eggs
2 organic egg whites
1 1/2 cups organic 2 percent milk
1 teaspoon vanilla extract
Pinch of salt
1. Cut off and discard a small diagonal slice from each end of the bread. Cut the bread on the diagonal into about ten inch-thick slices. Cut a slit through the top crust of each slice to form a deep pocket.
2. In a medium bowl, mix together the cream cheese, 3 tablespoons sugar, and the almond extract. Stir in the berries. Spoon filling equally into the bread pockets and lay the stuffed slices of bread in a shallow 4-quart baking dish, such as a 15” by 10” dish.
3. Clean and dry the bowl and then use it to whisk together the eggs, egg whites, vanilla extract, salt, and the remaining 1 tablespoon of sugar. Pour the mixture evenly over the bread. Turn the slices to coat completely. Let stand 5 minutes or cover and refrigerate up to 8 hours (overnight).
4. Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. When hot, cook the bread in batches until browned on each side, about 4 minutes per side. Serve immediately.