Stuffed PB&J French Toast

Stuffed French Toast 6 Stuffed PB&J French Toast – (4 Servings)

(Full Recipe without photos at bottom of page)

Ingredients:
8 slices Whole Wheat, or Sourdough Bread Sliced Sandwich Bread
4-6 tsp 1/3 less fat Cream Cheese, (block style, not whipped etc.)
6 tbs Reduced Fat Peanut Butter, (I prefer crunchy)
6 tbs Sugar Free Jam, any flavor
4 Egg Whites
2 tbs fat free milk, or soy milk
1 tsp Cinnamon
 

Method:

1.  Spread 1 tsp of cream cheese around the edge of the flat side of 4 pieces of bread. Stuffed French Toast 12. Inside that ring of cream cheese, spread 1.5 tbs of Peanut Butter, leaving cream cheese uncovered. Repeat with 3 more pieces of bread.

3. Over that spread 1.5 tbs Jam, leaving cream cheese uncovered. Repeat with 3 more pieces of bread. Place a plain piece of bread over the one with PB&J on it, and press down to seal. Repeat until all 4 sandwiches are finished.

Stuffed French Toast 2Stuffed French Toast 3

4.  Combine egg whites, milk, and cinnamon in a pie dish, and whisk with a fork until well combined.Stuffed French Toast 4

5.  Heat a non-stick pan (or crepe pan, which is what I used) over medium high heat. Doing one sandwich at a time, dunk in the egg mixture, making sure to get the top, bottom and sides of the sandwich, as well as the 2 flat sides. Cook 1 at a time, again, being sure not only to cook the flat sides, but stand them up and cook the edges as well. Don’t leave any raw egg. Place in a warm, not hot, oven until all 4 are cooked.

Stuffed French Toast 5Serve as they are, or with Sugar-Free maple syrup.

Stuffed PB&J French Toast, Full Recipe without photos

Ingredients:
8 slices Whole Wheat, or Sourdough Bread Sliced Sandwich Bread
4-6 tsp 1/3 less fat Cream Cheese, (block style, not whipped etc.)
6 tbs Reduced Fat Peanut Butter, (I prefer crunchy)
6 tbs Sugar Free Jam, any flavor
4 Egg Whites
2 tbs fat free milk, or soy milk
1 tsp Cinnamon

Method:

1.  Spread 1 tsp of cream cheese around the edge of the flat side of 4 pieces of bread.

2. Inside that ring of cream cheese, spread 1.5 tbs of Peanut Butter, leaving cream cheese uncovered. Repeat with 3 more pieces of bread.

3. Over that spread 1.5 tbs Jam, leaving cream cheese uncovered. Repeat with 3 more pieces of bread. Place a plain piece of bread over the one with PB&J on it, and press down to seal. Repeat until all 4 sandwiches are finished.

 

4.  Combine egg whites, milk, and cinnamon in a pie dish, and whisk with a fork until well combined.

5.  Heat a non-stick pan (or crepe pan, which is what I used) over medium high heat. Doing one sandwich at a time, dunk in the egg mixture, making sure to get the top, bottom and sides of the sandwich, as well as the 2 flat sides. Cook 1 at a time, again, being sure not only to cook the flat sides, but stand them up and cook the edges as well. Don’t leave any raw egg. Place in a warm, not hot oven, and continue until all 4 are cooked.

Serve as they are, or with Sugar-Free maple syrup.

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