Berry-Stuffed French Toast
- Annie B. Bond
- September 18, 2005
- 9:54 pm
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.
Adapted from Fresh Choices, by David Joachim and Rochelle Davis (Rodale Press, 2004). Copyright (c) 2004 by Joachim and Rochelle. Reprinted by permission of Rodale Press.
Adapted from Fresh Choices, by David Joachim and Rochelle Davis (Rodale Press, 2004).
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