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Stuffed French Toast

Diet.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Dish: 
Sandwich
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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