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A Surprise-Inside French Toast

A Surprise-Inside French Toast

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

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

M4WIESNER
42
1/25/2004

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!

LEE423
42
1/25/2004

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

CLOVERDALE1
31
2/1/2004

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.