Stuffed French Toast Melba
Breakfast doesn't get better than this...it takes just 20 minutes to prepare this tasty French toast, stuffed with a mixture of peaches, raspberries and cream cheese. Topped with more fruit, this is a breakfast sure to get them out of bed.
Ingredients
4 ounces Neufchatel cheese, softened
1 tablespoon confectioners' sugar
1 pint fresh raspberries(about 2 cups)
1 cup chopped fresh peach
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 cup cholesterol-free egg substitute
1 cup fat-free milk
1 teaspoon vanilla extract
1 cup pure maple syrup
1 tablespoon confectioners' sugar
1 pint fresh raspberries(about 2 cups)
1 cup chopped fresh peach
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 cup cholesterol-free egg substitute
1 cup fat-free milk
1 teaspoon vanilla extract
1 cup pure maple syrup
Instructions
Stir the cheese, sugar, 1/2 cup raspberries and 1/2 cup peaches in a medium bowl. Spread the cheese mixture on 4 bread slices. Top with the remaining bread slices.
Beat the egg substitute, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.
Place each sandwich on 1 plate. Divide the remaining fruit among the plates and serve with the syrup.
Beat the egg substitute, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.
Place each sandwich on 1 plate. Divide the remaining fruit among the plates and serve with the syrup.
Stuffed French Toast Melba
Breakfast doesn't get better than this...it takes just 20 minutes to prepare this tasty French toast, stuffed with a mixture of peaches, raspberries and cream cheese. Topped with more...
Directions
Print
Stir the cheese, sugar, 1/2 cup raspberries and 1/2 cup peaches in a medium bowl. Spread the cheese mixture on 4 bread slices. Top with the remaining bread slices.
Beat the egg substitute, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.
Place each sandwich on 1 plate. Divide the remaining fruit among the plates and serve with the syrup.
Ingredients
4 ounces Neufchatel cheese, softened
1 tablespoon confectioners' sugar
1 pint fresh raspberries(about 2 cups)
1 cup chopped fresh peach
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 cup cholesterol-free egg substitute
1 cup fat-free milk
1 teaspoon vanilla extract
1 cup pure maple syrup
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