Stuffed French Toast With Maple Berry Sauce

• 1 carton (8 ounces) reduced-fat spreadable strawberry cream cheese
• 1 tablespoon sugar
• 1 teaspoon grated orange zest
• 1/4 teaspoon ground cinnamon
• 1/4 cup slivered almonds, toasted and chopped
• 8 slices French bread (1 inch thick)
• 1/2 cup egg substitute
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/4 cup maple syrup
• 1-1/2 cups frozen unsweetened mixed berries

1. In a small bowl, beat cream cheese, sugar, orange zest and cinnamon until blended; stir in almonds. Cut a pocket in the side of each slice of bread; fill with 2 tablespoons cream cheese mixture.
2. In a shallow bowl, whisk egg substitute, milk and vanilla. Dip both sides of bread into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
3. Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in water and syrup until smooth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in berries; return to a boil. Reduce heat; simmer, uncovered, 5-8 minutes or until heated through. Serve with French toast.

strawberry cream cheese, sugar, orange zest, ground cinnamon, slivered almonds, bread, egg substitute, milk, vanilla, sugar, cornstarch, water, maple syrup, berries

Taken from www.tasteofhome.com/recipes/stuffed-french-toast-with-maple-berry-sauce/ (may not work)