Adapted from Recipe by AccentHealth Chef Donna Brousseau
A delicious Stuffed French Toast recipe that starts with whole-wheat baguette. It uses a filling made from cream cheese, dark chocolate chips, blueberries and strawberries, and is topped with a maple syrup blueberry sauce. Now how good is that!
1 cup low-fat milk
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/3 teaspoon nutmeg
1/3 teaspoon cloves
1/4 teaspoon dried ginger
1 teaspoon pure vanilla extract
1/2 cup non-fat cream cheese
1/4 cup dark chocolate chips
1/2 cup blueberries and strawberries, sliced (or any fruit you like)
1/2 teaspoon pure vanilla extract
1/4 cup maple syrup
1/4 cup blueberries, sliced
Butter-flavored non-stick cooking spray
1 whole-wheat baguette cut into 3 inch long pieces and then sliced in half
1 tablespoon toasted almond slices
To make the batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use. To make the filling fold all ingredients together in a bowl until well-incorporated but not completely smooth.
To make the syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil and reduce by one third.
To make the French toast:
Heat a large non-stick sauté pan. Dredge the bread in the batter until well-coated. Divide the filling between the four bottom slices. Top with the remaining bread to form sandwiches.
Spray pan with butter-flavored spray. Cook until golden brown on both sides and the filling is hot, approximately 2-3 minutes per side. Cut each French toast in half on the diagonal and serve with the blueberry maple syrup and slivered almonds. Can dust lightly with powdered sugar if desired.
Yield: 4 servings
Recipes: Breads, French Toast, Dairy, Kosher