Strawberry Stuffed French Toast with Maple Syrup
1 medium loaf whole wheat bread, from the bakery, unsliced
1 jar (8 oz.) no sugar added strawberry jam
6 oz. low fat cream cheese, softened to room temperature
8 whole eggs
1 c. H-E-B Half & Half
4 Tbsp. H-E-B Unsalted Butter, divided
4 c. Central Market Organics Maple Syrup
1 can H-E-B Real Dairy Whip
Slice bread into 4 (1-inch thick) pieces. Lay each slice flat and cut
horizontally through 1 side to make a pocket in the bread (do not to c
ut all the way through the other 3 edges).
In a small mixing bowl combine strawberry jam and cream cheese. Place
in a large zip-lock bag and cut tip off corner of bag.
Squeeze strawberry mixture into pocket of each slice of bread (stuffin
g the bread).
Beat eggs and half & half in a wide shallow bowl or pie plate. Soak 1
slice of stuffed bread 15 seconds on each side.
Heat a griddle or non-stick skillet on Medium-High, and add 1 Tablespo
on butter. When butter is melted, place egg soaked bread on hot griddl
e and cook until golden brown. Flip and brown other side. Remove to pl
Repeat with remaining slices. Serve with maple syrup and H-E-B Real Da
No Nutritional Information Available