Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Cooking Light April 1995

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

517 calories; calories from fat 19%; fat 10.9g; saturated fat 5.4g; mono fat 3.9g; poly fat 1.2g; protein 17.8g; carbohydrates 89.5g; fiber 4g; cholesterol 101mg; iron 2.2mg; sodium 653mg; calcium 242mg.
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