Stuffed French Toast
|Liquid egg substitute||1 Cup (16 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Whole wheat bread slice/White bread||8|
|Light cream cheese spread||1⁄2 Cup (8 tbs)|
|Strawberries||9 Large, hulled and sliced|
|Lite pancake syrup||1⁄3 Cup (5.33 tbs)|
|Raspberries/Blueberries||1 Cup (16 tbs)|
Preheat the oven to 450°F.
Coat a baking sheet with cooking spray.
In a pie plate, combine the egg substitute and orange peel.
Dip each slice of bread into the egg mixture, turning to coat, until each slice has soaked up some batter.
Place on the prepared baking sheet.
Bake for 12 minutes, turning once, or until golden brown.
Spread 2 tablespoons cream cheese on each of 4 slices of the bread.
Arrange the strawberries on top.
Cover each with 1 of the remaining bread slices to make 4 sandwiches.
To serve, cut each sandwich diagonally in half.
Evenly divide the syrup over each sandwich and sprinkle with berries.