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



  1. 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.
  2. 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.
  3. In a medium bowl, stir the cream cheese until smooth. Stir in the peaches, lemon zest and nutmeg.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, transfer to plates. Sprinkle the toast with the pecans and drizzle with the honey.


Nutrition Facts


Calories: 226

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.