Cheese-Filled French Toast With Strawberry Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I did not include the vegetable oil for cooking because I didn't want it calculated in the Nutrition Facts. Ingredients:
1 (8 ounce) package reduced-fat cream cheese, softened |
1/4 cup low-fat sour cream |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon juice |
1 (12 ounce) jar strawberry preserves, divided |
1 tablespoon water |
6 large eggs |
1 1/2 cups milk |
1 pinch salt |
1 teaspoon ground cinnamon |
12 slices whole grain bread |
Directions:
1. In a mixing bowl, whisk together the cream cheese, sour cream, vanilla, lemon juice & 1/4 cup of the preserves until well blended, then set aside.
2. In a microwave-safe bowl, combine remaining preserves & the tablespoon of water, then microwave on high for 30 seconds. Stir & microwave for another 30 seconds or until melted, then set aside.
3. In a shallow dish, whisk together the eggs, milk, salt & cinnamon. Dip bread slices into this egg mixture, then set them on a platter.
4. Spread half of the slices with the cream cheese mixture, then top each spread slice with a slice of dipped bread, making 6 'sandwiches.'.
5. In a large skillet, heat 1/8 inch of vegetable oil over medium-high heat until oil is hot but not smoking. Working in batches, transfer 'sandwiches' to the skillet & cook about 90 seconds or until lightly browned, then turn them over & cook another 60 seconds or until deep golden brown & slightly puffy.
6. Remove the filled French toast & allow them to drain briefly on several layers of paper towels.
7. Serve hot with the melted preserves.
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