Peachy Stuffed French Toast
This French Toast recipe is a tasty way to start a heart-healthy day at the table and sure to be a favorite with adults and children alike.
- 2 tablespoons pecan pieces
- Cooking spray
- 1 teaspoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fat-free or light cream cheese, softened
- 15-ounce can sliced peaches in extra-light syrup, drained and diced
- 1 teaspoon grated lemon zest
- 1/8 teaspoon ground nutmeg
- 4 slices whole-wheat, multigrain or Texas-Toast-style bread, cut in half vertically
- Egg substitute equivalent to 2 eggs, or 2 large eggs
- 2 tablespoons fat-free milk
- 4 tablespoons honey
- In a medium nonstick skillet, dry-roast the pecans over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Remove from the heat. Lightly spray the pecans with vegetable oil spray. Return the pan to the heat.
- Stir in the brown sugar and cinnamon. Cook for 1 minute or until the brown sugar is slightly dissolved, stirring occasionally. (Watch carefully so the mixture does not burn). Transfer to a small plate and set aside.
- In a medium bowl, stir the cream cheese until smooth. Stir in the peaches, lemon zest and nutmeg.
- Put four pieces of bread on a flat surface, such as a cutting board. Spoon the peach mixture onto each piece. Top with the remaining bread.
- In a shallow bowl, whisk together the egg substitute and milk. Dip the stuffed bread into the egg mixture to coat both sides. Let the excess drip off.
- Heat a large nonstick griddle or skillet over medium-high heat. Put the bread on the griddle. Cook for 2 to 3 minutes, or until golden brown. Turn the bread over. Cook for 2 to 3 minutes, or until the bread is golden brown and the filling is warmed through.
- To serve, transfer to plates. Sprinkle the toast with the pecans and drizzle with the honey.
Total Fat: 4 g
Saturated Fat: 0.5 g
Cholesterol: 1 mg
Sodium: 271 mg
Total Carbohydrate: 44 g
Fiber: 3 g
Sugar: 30 g
Protein: 8 g
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.