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Stuffed French Toast Recipe
|Liquid egg substitute||1 Cup (16 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Whole wheat bread slice/White bread||8|
|Light cream cheese spread||1⁄2 Cup (8 tbs)|
|Strawberries||9 Large, hulled and sliced|
|Lite pancake syrup||1⁄3 Cup (5.33 tbs)|
|Raspberries/Blueberries||1 Cup (16 tbs)|
Calories 353 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 651.7 mg27.2%
Total Carbohydrates 49 g16.4%
Dietary Fiber 6.2 g24.6%
Sugars 19.4 g
Protein 18 g36.8%
Vitamin A 3.4% Vitamin C 78.2%
Calcium 24.5% Iron 20.9%
*Based on a 2000 Calorie diet
Coat a baking sheet with cooking spray.
In a pie plate, combine the egg substitute and orange peel.
Dip each slice of bread into the egg mixture, turning to coat, until each slice has soaked up some batter.
Place on the prepared baking sheet.
Bake for 12 minutes, turning once, or until golden brown.
Spread 2 tablespoons cream cheese on each of 4 slices of the bread.
Arrange the strawberries on top.
Cover each with 1 of the remaining bread slices to make 4 sandwiches.
To serve, cut each sandwich diagonally in half.
Evenly divide the syrup over each sandwich and sprinkle with berries.