A Surprise-Inside French Toast Recipe - Allrecipes.com
A Surprise-Inside French Toast Recipe

A Surprise-Inside French Toast

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Cut a pocket in each slice of bread. Open carefully
  2. 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.
  3. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.
  4. 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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

I'm not diabetic, but I need a low-fat diet. This feels like an indulgence, but it's actually good for you, especially with the fruit!

 
Most Helpful Critical Review
Apr 24, 2004

We thought it was pretty good, my very picky 12 yr. old liked it a lot. I used 2 eggs and a little low-fat milk in place of the egg substitute, which is quite expensive. 3 cups would be a lot wasted. I also sprinkled a little cinnamon in with the egg/milk mixture.

 
Jan 25, 2004

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

 
Feb 01, 2004

I agree with the first reviewer I used real eggs and cream. I not sure I would do it all the time but every once in a while you gotta live a little.

 
Feb 28, 2004

It's a neat idea. I did make some changes though. First off, I dropped the cottage cheese and increased the ricotta to 1/2 cup. I also used real eggs instead of the substitute. Then, after I spread the cheese mixture into the bread pockets, I spread about a tsp of seedless raspberry jam inside the pockets and cooked as directed. I served it with a little drizzle of real maple syrup. It's really good but HEAVY. Hubby (who loves french toast) made it through one, I couldn't finish mine. It's a nice treat but not an every weekend kind of dish.

 
Jun 26, 2004

It is not very often that I make French toast. Especially stuffed. I decided to try this one for a Sunday Brunch. Everyone loved it! It's very heavy. I actually made mine with less ricotta cheese and added more cream cheese for a cream cake taste. I used a sweetner instead of sugar and low fat milk. This lessened the calories, but still gave it plenty of flavor.

 
Jan 08, 2004

My family loves this recipe!!!! I make a double or triple batch and freeze what we don't eat. They warm up well in the oven. I can't remember what I warm them up on, but try 350 for about 7 min. Watch them because I would hate to have you burn them because I couldn't remember.

 
Jan 21, 2006

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

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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