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Nutrition Facts
Serving Size 198 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 480 mg 20%
Total Carbohydrate 55 g 15%
Dietary Fiber 8 g 32%
Sugars 8 g
Protein 15 g
Vitamin A 10% Iron 15%
Vitamin C 0% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Strawberry Stuffed French Toast with Maple Syrup

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

1 loaf whole wheat bread
8 Oz Canaan Sugar Free Strawberry Jam
6 Oz reduced fat cream cheese, softened to room temperature
8 large eggs
1 cup(s) skim milk
4 Tsp unsalted butter, divided
4 Tbsp Central Market Organics Maple Syrup
1 cup(s) H-E-B Real Dairy Whip
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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 the tip off a corner of the 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 bread 15 seconds on each side.
Heat a griddle or non-stick skillet on medium-high and add 1 tablespoon butter.
When butter is melted, place egg soaked bread on hot griddle and cook until golden brown. Flip and brown other side. Transfer to plate.
Repeat with remaining slices.
Serve with maple syrup and whipped cream.



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