Do-Ahead Strawberry Stuffed French Toast
Serving Size / Yield
- 1 pkg. (8 oz.) reduced-fat cream cheese, at room temperature
- 1/3 C. confectioners' sugar
- 1 tsp. vanilla extract
- 2 C. sliced strawberries
- French Toast
- 1 16-inch loaf day-old French bread
- 1 1/4 C. fat-free egg substitute
- 1 C. skim milk
- 1 Tbs. vanilla
To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir in the confectioners' sugar and vanilla. Fold in the strawberries.
To make the French toast: Cut a small diagonal slice off each end of the bread and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through the top crust of each slice to form a pocket. Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a 13x9" baking dish.
In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly pour over the bread, then turn the slices to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
Turn the slices at least once while soaking. Preheat the oven to 450 degrees. Coat a baking sheet with no-stick spray. Place the bread slices about 1" apart on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.
After soaking, the stuffed French toast can be stored in resealable freezer bags and frozen for up to 1 month. Place the frozen French toast on a baking sheet coated with no-stick spray and bake at 375 degrees for 15-20 minutes per side, or until golden.
Tip: In a pinch, you can replace the confectioners' sugar with granulated sugar that has been powdered in a spice grinder or mini food processor.
Yield: 10 slices