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Stuffed French Toast Melba
Prep: 15 minutes
Cook: 5 minutes
Breakfast doesn't get better than this...it 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.
4 ounces Neufchatel cheese, softened
1 tbsp. confectioners' sugar
1 pt. 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 tsp. vanilla extract
1 cup pure maple syrup
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.