Thursday, December 9, 2010

Stuffed French Toast

By: Barb Dahl


1 loaf Very thin white bread

8oz cream cheese softened

1 6oz container white chocolate strawberry yogurt (by Yoplait)

6oz frozen sliced strawberries defrosted or ¼ cup strawberry preserves

3 Tbsp brown sugar

2 Tbsp melted butter

8 eggs

¼ cup milk


½ cup Sugar free syrup (you can use regular syrup if you want it sweet)

9x13 inch pan (keep next to the stove because you will add the cooked French toast to it)

Preheat oven to 350

Cut the bread in thin strips about ¼ inch wide, set aside in a bowl

Filling: cream yogurt & cream cheese & preserves (if using frozen strawberries fold them into the creamed mix with a spoon) Set aside.

In a separate bowl beat eggs, milk & desired about of cinnamon (make sure the bowl is big enough to add handfuls of the bread to coat.) You might need more egg mix; if you do I would do a half batch at a time.

Heat a large skillet on medium head & spray with non-stick spray (make sure you spray in-between eat batch of French toast strips. And a couple handfuls of the bread to the egg mix & coat well. Remove from mix with large slotted spoon & add to skillet & spread it out to cook (you want to make sure it is flat & not piled on top of each other, this helps it to get crispy instead of soggy.) Cook it just like regular French toast. As it cooks cover the bottom of your 9x13 inch pan with the toast. Once the bottom is covered drizzle half the syrup on top syrup on top, then add the filling. Continue cooking the remaining French toast & cover the filling with it. Drizzle again with remaining syrup sprinkle brown sugar on top & drizzle with butter. Bake at 350 for 20 min or until brown sugar is melted & it looks browned. Serve warm.

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