Stuffed French Toast
|Reduced-fat cream cheese||8 Ounce (At Room Temperature, 1 Package)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Almond extract/Vanilla extract||1 Teaspoon|
|Sliced strawberries||1 1⁄2 Cup (24 tbs)|
|For french toast|
|Day old bread loaf||1 (French Or Italian)|
|Fat-free egg substitute||1 1⁄4 Cup (20 tbs)|
|Skim milk||1 Cup (16 tbs)|
To make the filling: In a medium bowl, stir the cream cheese until smooth.
Stir in the confectioners sugar and almond extract or vanilla.
Fold in the strawberries.
To make the French toast: Cut a small diagonal slice off each end of the bread and discard.
Cut the bread diagonally into 10 thick slices.
Cut a slit through the top crust of each slice to form a pocket.
Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture.
Lay the slices in a 13" X 9" baking dish.
In a medium bowl, whisk together the egg substitute, milk, and vanilla.
Slowly pour over the bread, then turn the slices to coat completely.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
Turn the slices at least once while soaking.
Preheat the oven to 450°F.
Coat a baking sheet with no-stick spray.
Place the bread slices about 1" apart on the sheet.
Bake for 6 to 10 minutes per side, or until golden.