Stuffed French Toast Layered with Light Cream Cheese & Bananas Topped with Strawberry Syrup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Stuffed French Toast Layered with Light Cream Cheese & Bananas Topped with Strawberry Syrup

Categories: Healthy
Primary Method: stove top in teflon pan
Portion Size:
1 each
Portions:
32
Step 1
64 slice • Whole wheat bread
16 oz • Light cream cheese
32 each • Bananas, small
10 cup • Eggbeaters
48 oz • Skim Milk
8 tsp • Vanilla extract
4 tsp • Cinnamon
Lay out bread and spread all 8 slices evenly with cream cheese. Slice bananas paper thin and layer on 4 slices of the bread, overlapping slightly. Top each with a piece of bread with just the cream cheese and press down lightly.

Whip together Eggbeaters, skim milk, vanilla and cinnamon to a smooth consistency.

Heat teflon pan. and spray with vegetable oil spray. Carefully dip french toast into batter on both sides to absorb batter.

Place soaked bread in pan and brown nicely on both sides (about 1 1/2 to 2 minutes per side. Do not let pan get too hot or toast will brown without cooking in the middle. Transfer to an oven safe dish.
Step 2
8 cup • Strawberries • cleaned & cut
2 cup • Strawberry all fruit jam
8 tbsp • Lemon juice
Mix strawberries, jam and lemon juice together in blender until smooth.

If you prefer seedless - strain to remove seeds.
Step 3
Great Tip - Warm slightly in the oven to crisp before serving. The whole french toast process can be made a day ahead and warmed up slowly in the oven.

You can also wrap tightly and freeze for at least 2 weeks in advance.
Notes

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