Stuffed French Toast
Low Carbohydrate Recipe
Stuffed French Toast with baked low carb bread with a pocket made in each slice and filled with a delicious strawberry cream filling.
1 loaf Low-Carb Bread Mix (baked)
8 ounces cream cheese, room temp
3 tablespoons Sugar Free Strawberry Syrup
1/2 cup chopped fresh strawberries
1/4 teaspoon cinnamon
1/2 cup heavy cream mixed with 1/2 cup water
2 packets sugar substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon canola oil
Heat oven to warm setting. Line a baking sheet with foil; place in oven. Cut loaf into 8 thick slices. Make a pocket in each slice, taking care not to cut through to opposite side.
In a bowl mix cream cheese and syrup until blended; fold in berries and cinnamon. Divide mixture into bread pockets.
Mix cream mixture, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
Heat butter and oil in a large nonstick skillet. Cook slices in batches 5 to 6 minutes per side until golden brown. Do not crowd skillet. Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.
Yield: 8 servings
205 Calories; 20g Fat (87.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 125mg Cholesterol; >193mg Sodium