Cheese-Stuffed French Toast with Strawberry Sauce

Cooking Light APRIL 1995

  • Yield: 6 servings (serving size: 2 slices toast and 1/2 cup sauce)


  • 12 (1-ounce) diagonally cut slices French bread
  • 1/4 cup sifted powdered sugar
  • 1 (8-ounce) tub reduced-fat cream cheese
  • 2 1/2 cups 1% low-fat milk
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Nutritional Information

Amount per serving
  • Calories: 517
  • Calories from fat: 19%
  • Fat: 10.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.8g
  • Carbohydrate: 89.5g
  • Fiber: 4g
  • Cholesterol: 101mg
  • Iron: 2.2mg
  • Sodium: 653mg
  • Calcium: 242mg

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Cheese-Stuffed French Toast with Strawberry Sauce Recipe