Stuffed French Toast Recipe - Cooking Index
Stuffed French Toast Recipe - Cooking Index
| 1 | Loaf Atkins Bakery Country White Bread | |
| = (baked according to package directions) | ||
| 8 oz | 227g | Cream cheese - softened to |
| Room temperature | ||
| 3 tablespoons | 45ml | Atkins Sugar-Free Strawberry Syrup |
| 1/2 cup | 73g / 2.6oz | Chopped fresh strawberries |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/2 cup | 118ml | Heavy cream - mixed with |
| 1/2 cup | 118ml | Water |
| 3 | Eggs | |
| 2 | Sugar substitute | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Canola oil |
Heat oven to warm setting. Line a baking sheet with foil; place in oven. Cut loaf into 8 thick slices. Make a pocket in each slice, taking care not to cut through to opposite side.
In a bowl mix cream cheese and syrup until blended; fold in berries and cinnamon. Divide mixture into bread pockets.
Mix cream mixture, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
Heat butter and oil in a large nonstick skillet. Cook slices in batches 5 to 6 minutes per side until golden brown. Do not crowd skillet. Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.
This recipe yields 8 servings.
Carbohydrates: 17 grams
Net Carbs: 7.5 grams
Fiber: 9.5 grams
Protein: 26.5 grams
Fat: 25 grams
Calories: 377
Description:
"For a special occasion brunch or lazy Sunday morning, try this lower carb version of a favorite breakfast treat."
Source:
Atkins Cookbook at http://atkinscenter.com
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