Tuesday, April 2, 2013

Easy Pain Purdue (New Orleans Style French Toast)

Serves 8

Stuffing Mixture

  • 1/2 c. Fat Free Cream Cheese
  • 1/2 c. + 2 T. Strawberry or Apricot Simply Fruit Spread
  • 8 ~ 1 inch slices French Bread
Dipping Mixture
  •  1/2 c. Great Value Egg Whites
  • 1 Whole Egg , slightly beaten
  • 3/4 c. Fat Free Milk
  • 1/2 t. Vanilla
  • 1/8 t. Cinnamon
  • Great Value Olive Oil Cooking Spray
  •  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.
  •  In small bowl, combine egg whites, egg, milk, vanilla, and cinnamon. 
  • 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 and cook about 3 minutes or until golden brown, turning once.
  •  Meanwhile, in small microwavable bowl, heat 1/2 cup spreadable fruit until melted, about 30 seconds. 
  • Serve over French toast.
  • If you do not want to cook up all 8 servings you can place the extra stuffed French Toast slices in a zip plastic bag and store for up to 5 days in the refrigerator. 
  • Also if you know you are not going to use all 8 servings at one time, for the dipping mixture just use 1/4 c. Great Value Egg Whites,1/8 c. Fat-Free Milk, 1/4 t. vanilla and just a pinch of cinnamon. 
This is absolutely yummy!
Enjoy ❤

The original recipe was from the Diabetic Living online. 


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