Cheese-Stuffed French Toast with Strawberry Sauce

Directions

Directions: Cut a horizontal slit through bottom crust of each slice of bread to form a pocket.

Combine powdered sugar and cream cheese; stir well.

Spread mixture evenly into pockets of bread.

Place 6 bread slices in each of two large, shallow baking dish es; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk.

Pour milk mixture evenly over bread slices.

Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.

Arrange half of bread slices in skillet, and cook 3 minutes.

Turn bread over, and cook 3 minutes or until browned; remove from skillet.

Repeat procedure with the remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Directions for Strawberry Sauce:

Combine all ingredients in a bowl; stir well.

Cover and let stand.

Directions for Candied Lemon Rind:

Using a vegetable peeler, carefully remove rind from lemon.

Cut rind into ⅛ inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure.

Microwave at HIGH 1 minute; stir in rind strips.

Microwave at HIGH 2 minutes, stirring every 30 seconds.

Add remaining 2 tablespoons sugar, and toss well.

Spread rind in a single layer on wax paper; let stand at room temperature until dry.