Brunch for one please!
My friend Brent and I had planned to make a decadent brunch this morning but sadly he came down with an awful cold. I considered just pouring myself a bowl of cereal but being a breakfast and brunch lover I still made the stuffed french toast that we had picked out earlier in the week as I was craving a big breakfast.
Sina’s Rating 5 out of 5
Stuffed French Toast Recipe – with my adjustments
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
1 tsp cinnamon
Cut a horizontal slit through bottom crust of each slice of bread to form a pocket (I cut the bread in thin slices). Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread (I put cream cheese between two of the thin slices).
- Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed (As I was hungry, I fully immersed the bread in the milk mixture for a few seconds then cooked immediately after that vs waiting an hour)
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
I served mine with fresh raspberries and light maple syrup