Stuffed French Toast Melba
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Stuffed French Toast Melba

  • Prep: 15 minutes
  • Bake: 5 minutes
  • Serves: 4
  • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
    Pepperidge Farm® Whole Grain 100% Whole Wheat Bread View Product

Ingredients & Directions

  • 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

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.