This weekend on Food Network, all I saw were recipes for french toast. All of them looked so, so good. I’ve made french toast casserole, and just regular french toast using sour dough bread and just plain old bread. I have never made stuffed french toast. Stuffed french toast will change your french toast routine, I’m pretty sure of it.
Too make this recipe a bit healthier, I used 1/3 less fat cream cheese and 1% milk. This would be great with that egg casserole that I made this weekend or just for brunch.
Calories 270 | Fat 11.44g | Carbohydrate 30.51g | Fiber 2g | Protein 9.37g
Points Plus: 7
Ingredients from Paula Dean
1/2 cup milk (I used 1% milk)
1/2 teaspoon granulated sugar
8 ounces cream cheese (I used 1/3 less fat cc)
12 slices white bread
1 cup sliced fresh strawberries
Maple syrup, for serving
Strawberry Syrup, for serving, recipe follows
Confectioners’ sugar, for serving
In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.
Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners’ sugar.