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Stuffed French Toast

Veggie.Lover's picture
  Diagonally cut slices french bread 4 Ounce (Four 1 Ounce Pieces)
  Finely chopped dried apricots 3 Tablespoon, divided
  Nonfat ricotta cheese 1⁄2 Cup (8 tbs)
  Shredded part-skim mozzarella cheese 1⁄2 Ounce (2 Tablespoon)
  Sugar 1 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Apricot nectar 3⁄4 Cup (12 tbs)
  Sliced ripe banana 1⁄2 Cup (8 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Vegetable cooking spray 1 Tablespoon

Cut a slit through top of each slice of bread to form a pocket.
Set aside.
Combine 1 tablespoon dried apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well.
Stuff 2 tablespoons cheese mixture into pocket of each slice of bread; set aside.
Combine remaining 2 tablespoons apricots and apricot nectar in a small saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 1 minute.
Remove from heat; stir in banana.
Set aside, and keep warm.
Combine milk and egg substitute in a large shallow dish; stir well.
Place stuffed bread slices in dish, turning to coat.
Let stand until milk mixture is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Gently add bread to skillet, and cook 2 minutes.
Carefully turn bread over, and cook 2 minutes or until browned.

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Stuffed French Toast Recipe