Stuffed Red White & Blue French Toast
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 234.8
- Total Fat: 11.2 g
- Cholesterol: 95.2 mg
- Sodium: 134.3 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.8 g
- Protein: 5.3 g
View full nutritional breakdown of Stuffed Red White & Blue French Toast calories by ingredient
Introduction
An absolutely divine breakfast with fresh berry syrup. An absolutely divine breakfast with fresh berry syrup.Number of Servings: 14
Ingredients
-
Blackberries, fresh, 0.50 cup
Blueberries, fresh, 0.50 cup
Raspberries, 1 pint as purchased, divided
Strawberries, fresh, 0.50 cup, sliced
Water, tap, .25 cup
Mascarpone Cheese, 8 oz container
Confectioner's Sugar, 0.25 cup
Almond Extract, .5 tsp
Wegman's Red White & Blue Bread, 1 loaf
Egg, fresh, 5 large
Skim Milk, .66 cup
Vanilla Extract, 1 tsp
Splenda, 2 tsp
Cinnamon, ground, 1 tsp
Tips
When you get to the full size pieces, continue with the spreading, but use a serated knife to cut through the crust so you can fold the slice in half.
Directions
In a small sauce pan, combine the blackberries, blueberries, half the raspberries, strawberries, sugar and water and cook over low heat for about 30 minutes. Remove from heat and let cool.
Combine the remaining raspberries, mascarpone cheese, confectioner's sugar and almond extract and mix well.
Starting with the outside three or so slices of the loaf, spread one to two tablespoons of the rasperry cheese mixture and top with the corresponding slice from the opposite end of the loaf. With the larger center slices, fold slices in half (see tip).
Combine the remaining ingredients to make an egg wash. Dipped the filled slices and place in a preheated skillet at about 300-325 degrees until golden brown and cooked through.
Serve with the fresh berry syrup. If desired, garnish with fresh berries and whipped cream.
Serving Size: 14
Combine the remaining raspberries, mascarpone cheese, confectioner's sugar and almond extract and mix well.
Starting with the outside three or so slices of the loaf, spread one to two tablespoons of the rasperry cheese mixture and top with the corresponding slice from the opposite end of the loaf. With the larger center slices, fold slices in half (see tip).
Combine the remaining ingredients to make an egg wash. Dipped the filled slices and place in a preheated skillet at about 300-325 degrees until golden brown and cooked through.
Serve with the fresh berry syrup. If desired, garnish with fresh berries and whipped cream.
Serving Size: 14