French-toast sticks, peach stuffed
- Number of Servings: 2
Ingredients
Maple cream dip: Yogurt, Greek, Oikos, plain, 0% fat, 0.25 cup Pancake syrup, Walden, 1 tbsp Maple flakes - Equinox, organic maple flakes, 2 tspFrench toast: Egg, fresh, whole, raw, 1 large Egg White, 0.25 cup Milk, nonfat, 2 tbsp *Pancake syrup, walden farms, 3 tbsp Cheese, Vache qui Rit, Light, 4 portions Bread, 4 slices Peach, fresh Cinnamon, 1/4 tsp
Remove peach stone and peel. Combine yoghurt and pancake syrup in small bowl and set aside.
Whisk eggs, milk and maple syrup in large bowl; set aside.
Combine cream cheese, peach and cinnamon in small blender. Stack 4 slices of bread on top of each other; cut lengthwise into thirds to form 12 sticks. Carefully spread cream cheese filling down the centre of 6 sticks leaving a thin border bare around each stick. Press remaining 6 sticks onto cream cheese filling.
Spray skillet lightly with light olive oil. Heat over medium-low heat. Working in batches, dip each stick into egg mixture, coating all sides and absorbing some of the mixture.
Transfer sticks to skillet and cook each side until golden brown. Serve with dollop of Maple Cream for dipping.
Alternatively, prepare everything the night before and leave the toast sticks soaking in the custard overnight in the fridge. In the morning, spray the griddle and cook. Serve with maple cream dip for breakfast.
Serving Size: Makes 2 servings
Whisk eggs, milk and maple syrup in large bowl; set aside.
Combine cream cheese, peach and cinnamon in small blender. Stack 4 slices of bread on top of each other; cut lengthwise into thirds to form 12 sticks. Carefully spread cream cheese filling down the centre of 6 sticks leaving a thin border bare around each stick. Press remaining 6 sticks onto cream cheese filling.
Spray skillet lightly with light olive oil. Heat over medium-low heat. Working in batches, dip each stick into egg mixture, coating all sides and absorbing some of the mixture.
Transfer sticks to skillet and cook each side until golden brown. Serve with dollop of Maple Cream for dipping.
Alternatively, prepare everything the night before and leave the toast sticks soaking in the custard overnight in the fridge. In the morning, spray the griddle and cook. Serve with maple cream dip for breakfast.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 8.0 g
- Cholesterol: 105.4 mg
- Sodium: 557.7 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 2.0 g
- Protein: 19.8 g
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