From Betty Crocker PocketChef Breakfast and Brunch cookbook, this is a tasty way to start the day. The original recipe makes about 6 servings, so I cut the recipe in half.
Original Recipe:
12 slices French bread, 1/2 inch thick
6 tbsp soft cream cheese
1/4 cup preserves or jam, any flavor
2 eggs or 4 egg whites or 1/2 cup egg substitute, slightly beaten
1/2 cup milk
2 tbsp sugar
Spread one side of 6 slices bread with 1 tbsp of the cream cheese. Spread one side of the remaining 6 slices with 2 tsp of the preserves. Make 6 cream cheese and jelly sandwiches.
Beat eggs, milk, and sugar with a fork or wire whisk until smooth and pour into a shallow bowl.
Spray griddle or skillet with cooking spray; heat griddle to 325F or heat skillet over medium-low heat. Dip sandwiches into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.
Jenn’s Strawberry Stuffed French Toast:
6 slices brown sugar swirled bread
3 tbsp soft cream cheese (1/3 less fat)
3 tbsp strawberry preserves (sugar-free)
1 egg, slightly beaten
1/4 cup skim milk
maple syrup
Spread one side of 3 slices bread with 1 tbsp cream cheese and spread one side of the remaining 3 slices with 1 tbsp strawberry preserves. Make 3 sandwiches.
Beat egg and milk with a whisk until smooth. Spray skillet with butter-flavored cooking spray and heat skillet over medium heat. Dip sandwiches in egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Serve with maple syrup.
