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A Surprise-Inside French Toast

SUBMITTED BY: Robyn Webb

"Stuffed French toast with a creamy filling is good paired with a fibrous fruit such as a 1/2 cup fresh raspberries. Note: This French toast is high in sodium, primarily because of the cheeses. For a lower-sodium dish, substitute no-salt cheeses if you can find them. You can also try substituting orange, almond or strawberry extract for the vanilla. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."

RECIPE RATING:

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 (2 inch thick) slices French bread
1/4 cup ricotta cheese
1/4 cup cottage cheese, whipped
2 tablespoons lowfat cream cheese
2 teaspoons white sugar
2 teaspoons vanilla extract
3 cups egg substitute
1/4 cup evaporated milk

DIRECTIONS

Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket.
Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.
Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

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REVIEWS

Reviewed on Jan. 25, 2004 by M4WIESNER

I'm not diabetic, but I need a low-fat diet. This feels like an indulgence, but it's actually... MORE

Reviewed on Jan. 25, 2004 by LEE423

SOUNDS GREAT FOR SUNDAY MORNING COOK OUT. THINK I WILL SUBSTITUTE REAL EGGS AND HALF AND HALF... MORE

Reviewed on Feb. 1, 2004 by CLOVERDALE1

I agree with the first reviewer I used real eggs and cream. I not sure I would do it all the... MORE

Reviewed on Feb. 28, 2004 by LAURASC

It's a neat idea. I did make some changes though. First off, I dropped the cottage cheese... MORE

Reviewed on Jun. 26, 2004 by LORIE060669

It is not very often that I make French toast. Especially stuffed. I decided to try this one... MORE

Reviewed on Jan. 8, 2004 by SAMMON

My family loves this recipe!!!! I make a double or triple batch and freeze what we don't eat.... MORE

Reviewed on Apr. 24, 2004 by BABSKITCHEN

We thought it was pretty good, my very picky 12 yr. old liked it a lot. I used 2 eggs and a... MORE

Reviewed on Jan. 21, 2006 by Marlene

It was ok, but nothing great, family said not to make it again. MORE

Reviewed on Jan. 4, 2008 by Sanji

This recipe was great! I couldn't find french bread or any other thick kind, so I ended up... MORE