Lightened Stuffed French Toast Recipe
- 8 slices egg bread (challa)
- 3/4 C egg beaters
- 3/4 C milk
- 1 tsp vanilla
- 4 oz neufchatel
- 1/2 cup skim ricotta
- 1 T honey
- 1 bottle vanilla DanActive
- 1 C fresh blueberries
- 2 tbs turbinado sugar
- Preheat oven to 350 and coat 8x8 glass pan with cooking spray.
- Toast bread lightly and allow to cool.
- Blend neufchatel, ricotta, DanActive, vanilla and honey until smooth.
- Combine egg beaters and milk.
- Soak first 4 slices of bread and arrange on the bottom of pan.
- Layer blueberries on bread, and then pour cream mixture on top.
- Soak and layer remaining 4 slices of bread.
- Sprinkle with turbinado sugar.
- Bake for 35 minutes or until browned.
- Allow to cool slightly before serving with maple syrup if desired.
- * If you live in Austin, get the white chocolate apricot bread from Central Market for this recipe.
- They sell it on Sundays (I think).
- It's heavenly.
egg bread, egg beaters, milk, vanilla, ricotta, t, vanilla danactive, fresh blueberries, turbinado sugar
Taken from cookeatshare.com/recipes/lightened-stuffed-french-toast-44766 (may not work)