Fruity Stuffed French Toast
Serve this delicious toast with warmed maple syrup or a combination of powdered sugar and cinnamon.
- 4 slices Honey-Wheat Sesame Bread, cut 1 inch thick
- ⅓ cup buttermilk
- 1 egg
- 3 tablespoons sugar, divided
- ½ cup part-skim ricotta cheese
- ¼ cup frozen blueberries, not thawed
- ½ teaspoon cinnamon
- 2 tablespoons butter or margarine
Cut a pocket in the center of each piece of bread, starting from the side, making sure to not cut through to the other side.
Combine buttermilk, egg, and 1 tablespoon sugar in shallow bowl and beat well.
In small bowl, combine remaining 2 tablespoons sugar with ricotta and cinnamon and mix well. Fold in blueberries.
Gently stuff this mixture into the bread slices.
Place butter in nonstick pan and heat over medium heat. Dip bread into the egg mixture, turning to coat.
Cook in pan until crisp and browned, turning once, about 6–9 minutes. Serve immediately.
Fat: 8.65 grams
Saturated fat: 3.94 grams
Dietary fiber: 2.88 grams
Sodium: 111.62 mg
Cholesterol: 60.42 mg