BERRY-STUFFED FRENCH TOAST WITH VANILLA YOGURT SAUCE
Make and share this Berry-Stuffed French Toast With Vanilla Yogurt Sauce recipe from Food.com.
Provided by DrGaellon
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
- Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
- Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
- Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.
Nutrition Facts : Calories 397.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 48.5, Sodium 420.9, Carbohydrate 79.4, Fiber 4.2, Sugar 10.7, Protein 14.2
LOW GI BERRY STUFFED FRENCH TOAST
A Saturday morning breakfast with a cup of green tea, and the sun shinning through the windows! This recipe makes a berry sandwich with the french toast, but I find I don't need that much bread, so I usually top a larger slice of rye bread with the warm berry mixture. Either way, a wonderful breakfast.
Provided by kelly in TO
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.
- Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.
- For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
- Add 1 tsp of oil to a frying pan over a medium high heat.
- Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.
Nutrition Facts : Calories 255.3, Fat 6.8, SaturatedFat 0.9, Cholesterol 1.6, Sodium 412.4, Carbohydrate 32.6, Fiber 4.1, Sugar 6.2, Protein 15.5
BERRY STUFFED FRENCH TOAST
Great for brunch on Sunday
Provided by Lynn mayhew @lynnmay
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- Slice day old bread to required thickness
- Butter inside and out side each slice, Lay on tray and pile fruit on bottom slice, top with second slice of bread
- Soak each sandwich in egg mixture until bread is moist all the way through. Transfer carefully to frying pan and fry for approx 15 mins each side or until golden brown.
- Sprinkle with icing sugar and warm maple syrup. Serve warm.
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STUFFED FRENCH TOAST RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 25 minsCategory Healthy French Toast RecipesCalories 150 per serving
- In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using serrated knife, form pocket in each bread slice by making a horizontal cut halfway between top and bottom crust, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture (see Tips).
- In small bowl, combine egg whites, egg, milk, vanilla and apple pie spice. Lightly coat nonstick griddle with cooking spray; heat over medium heat.
- Dip stuffed bread slices into egg mixture, coating both sides. Place bread slices on hot griddle. Cook about 3 minutes or until golden brown, turning once.
- Meanwhile, in small saucepan, heat 1/2 cup spreadable fruit until melted, stirring frequently. Serve over French toast.
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