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 cut 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 (stuffing the bread).
Beat eggs and half & half in a wide shallow bowl or pie plate. Soak 1 slice of stuffed bre
ad 15 seconds on each side.
Heat a griddle or non-stick skillet on Medium-High, and add 1 Tablespoon butter. When butt
er is melted, place egg soaked bread on hot griddle and cook until golden brown. Flip and
brown other side. Remove to plate.
Repeat with remaining slices. Serve with maple syrup and H-E-B Real Dairy Whip.
No Nutritional Information Available