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Archived Recipe for February 2004
Fruit Stuffed French Toast
INGREDIENTS:
16 slices Firm white bread (1 lb). French bread or Texas toast works well.
4 oz. Fat free cream cheese
1 qt. Fruit (can use blueberries, strawberries or sour cherries)
3 cups Skim milk
1 each Egg
2 each Egg whites or equivalent in egg substitute
1/3 cup Maple syrup or pancake syrup
1 tsp Vanilla
1 cup Sugar
1 1/2 cup Water
3 Tbs Cornstarch
Cooking spray
DIRECTIONS:
1. Spray baking dish (3 qt. Or 9”X13” pan).
2. Spread the softened cream cheese over several slices of bread, enough to cover the bottom of the pan. Place in pan, cream cheese side up, sprinkle with 1 to 1 1/2 cups of fruit.
3. Cut up in cubes or tear the rest of the 1 lb loaf of bread and place on top of fruit.
4. Mix the milk, eggs syrup and 1/4 cup of sugar and the vanilla. Pour over the bread mixture, cover and refrigerate overnight or at least or at least 1-2 hours.
5. Preheat oven to 350 degrees F, bake covered with foil for 30 minutes.
6. Remove foil and bake until golden brown and knife inserted comes out clean (an additional 25-40 minutes, depending on the bread type that was used).
*Fruit topping: 1 1/2 cups of water, 3 Tbsp cornstarch and 3/4 cup of sugar. Cook over medium heat until thickened, adding 1/2 cup of fruit within the last minute for color. Remove from heat and stir in remaining qt of berries.
Beware! This stays hot a long time.
NUTRITIONAL INFORMATION: (per serving)
Yield: Serves: 10
Nutritional Information: per serving
Calories 350
Protein 11 gm
Carbohydrates 68 gm
Fat 3 gm
Sodium 450 mg
Cholesterol 25 mg
Calories from Fat 8%
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