Stuffed French Toast Melba

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Breakfast doesn't get better than takes just 20 minutes to prepare this tasty French toast, stuffed with a mixture of peaches, raspberries and cream cheese.  Topped with more fruit, this is a breakfast sure to get them out of bed.

What You'll Need

4 ounces Neufchatel cheese, softened 
1 tablespoon confectioners' sugar 
1 pint fresh raspberries (about 2 cups) 
1 cup chopped fresh peach 
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread 
1 cup cholesterol-free egg substitute 
1 cup fat-free milk 
1 teaspoon vanilla extract 
1 cup pure maple syrup 

How to Make It

  • Stir the cheese, sugar, 1/2 cup raspberries and 1/2 cup peaches in a medium bowl. Spread the cheese mixture on 4 bread slices. Top with the remaining bread slices.
  • Beat the egg substitute, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.
  • Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute.  Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.
  • Place each sandwich on 1 plate. Divide the remaining fruit among the plates and serve with the syrup.

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