Cheese-Stuffed French Toast with Strawberry Sauce
Yield
6 servingsPrep
80 minCook
12 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
french bread
diagonally cut |
*
|
| ¼ | cup |
powdered sugar
sifted |
|
| 8 | ounce |
cream cheese (reduced-fat)
|
|
| 2 ½ | cups |
milk, low-fat
|
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 4 | large |
egg whites
|
*
|
| 2 | large |
eggs
|
|
|
nonstick cooking spray
|
* | ||
| Strawberry sauce | |||
| 4 | cups |
strawberries
sliced |
|
| ⅓ | cup |
honey
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| Candied lemon rind | |||
| 1 | large |
lemon
|
*
|
| ¼ | cup |
sugar
divided |
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
french bread
diagonally cut |
*
|
| 59 | ml |
powdered sugar
sifted |
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
|
|
| 591 | ml |
milk, low-fat
|
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 4 | each |
egg whites
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
nonstick cooking spray
|
* |
| Strawberry sauce | |||
| 946 | ml |
strawberries
sliced |
|
| 79 | ml |
honey
|
|
| 45 | ml |
lemon juice
fresh |
|
| Candied lemon rind | |||
| 1 | large |
lemon
|
*
|
| 59 | ml |
sugar
divided |
|
| 15 | ml |
water
|
|
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.
