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Stuffed Strawberry and Cheese French Toast

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Yah it’s Friday!!  I am so happy for the weekend to be here.  No immediate plans, just happy I can sleep in a bit!  For your weekend breakfast I have a wonderful stuffed strawberry french toast recipe just for you!

I got this idea from Food Networks Dinners, Drive In’s and Dives a few months ago and it was sitting in the back of my mind forever!  I am glad I finally made it!!  This was quick, simple and the flavors are amazing!  I love the combination of cream cheese and strawberries together.   Mmmmm, creamy, cheesy, sweet, yum, yums!

They key to keeping the calorie count low on french toast is the bread.  I used Alvarado Street Bakery Bread that I picked up from Trader Joe’s.  It’s wheat bread with flax seed and only comes in at 50 calories a slice.  So if you use a different bread just be sure to knock off a 100 calories of my bread and add yours in.  I really like the bread because it’s soft in the middle and the crust is kind of crunchy.


I figured having french toast would be a different change-up from my usual pancakes.  I’m so glad I made it!  You could also use other fruit you like such as thin sliced apples and pears or other berries.  Me, I have a love for strawberries.  Like a mentioned last week, you’re going to see a lot of strawberry type recipes. Why I haven’t gotten sick of strawberries, I’ll never know?

Stuffed Strawberry and Cheese French Toast
 
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A cheesy strawberry french toast that is perfect for a quick summer breakfast
Serves: 1 sandwich
Ingredients
  • 2 sliced wheat bread
  • 5 strawberries, sliced
  • ½ oz cream cheese, fat free
  • 1 egg white
  • 1 tbs. milk
  • ¼ tsp vanilla extract
Instructions
  1. In a shallow bowl, add egg white, milk and vanilla extract and mix until combined. Set a side.
  2. On one slice of bread add your cream cheese and top with strawberries. Add other slice of bread to the top.
  3. Carefully dip your sandwich into the egg white mixture, than carefully turn the sandwich over to cover the other side with the egg white mixture.
  4. Place sandwich in a skillet and cook until bottom is lightly brown, than carefully flip the sandwich and cook until bottom is lightly brown.
  5. Cut in a diagonal, top with powdered sugar and maple syrup. Eat and Enjoy!
Notes
Calories per sandwich: 149.3, Fat: 2.3, Cholesterol: 2.8, Sodium: 258, Potassium: 122, Carbs: 22.8, Fiber: 6, Sugar: 4.4, Protein: 13.7
Nutrition Information
Serving size: 1
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Well my friends, it’s my Thursday night and I have to pack up and ship out my packages for the Salad Spinners, so I am taking off.  I hope you have a super fab weekend filled with lots of good eats and drinks!  After all treat yourself, it’s Cinco de Mayo! I need an excuse to have a margarita!  🙂

See you tomorrow and I’ll be back with a completely new to me recipe, that I made just for the Holiday Recipe Club!

Toodles!

Jen

 

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MeAndMySweets

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Comments

    • Jennifer @ Peanut Butter and Peppers says

      I was surprised how easy and tasty it is!! This is topping one of my favorite breakfasts!!

      Reply

    • Jennifer @ Peanut Butter and Peppers says

      Thanks for the invite! I linked up! I just love breakfast and i love that you have Breakfast Mondays!

      Reply

  17. Cassandra Bishop says

    This is delicious! I just made it for breakfast and it was such a great meal! I also feel soooo much better than if I went to IHOP and got their stuffed french toast. I added some cinnamon to the egg mixture and it was great!

    Reply

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