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Recipe tags: Bake, Bread, Egg, One dish meal, Vegetarian

Breakfasts

Stuffed French Toast

Recipe submitted by DaVita dietitian Megan from Colorado.

Portions: 8     

Serving size: 1/8 recipe

Ingredients

• 8 ounces cream cheese, at room temperature
• 1 pound loaf of day-old French bread (cut into 16 slices)
• 8 tablespoons jelly, any fruit-flavored
• nonstick cooking spray
• 6 large eggs, beaten
• 1 cup Coffee-mate® French Vanilla Fat Free Liquid
• 1 teaspoon vanilla extract

Preparation

1. Spread 1 tablespoon cream cheese on each slice of bread. Top with 1 tablespoon jelly and add bread slice to make a sandwich. Repeat until 8 sandwiches are made. 
2. Spray a 9” x 13” baking dish with nonstick cooking spray and place the 8 sandwiches in the dish.
3. Mix beaten eggs, Coffee-mate® and vanilla extract. Pour over the bread slices, turning to coat the slices evenly. Cover and refrigerate overnight.
4. Preheat oven to 350° F. Cover pan with foil and bake for 1 hour.  The last 5 minutes of baking, remove the foil to brown the top.

Nutrients per serving

• Calories: 389
• Protein: 11 g
• Carbohydrate: 51 g
• Fat: 15 g
• Cholesterol: 188 mg
• Sodium: 447 mg
• Potassium: 142 mg
• Phosphorus: 134 mg
• Calcium: 74 mg
• Fiber: 1.3 g

Renal and Renal Diabetic Food Choices

• 2 starch
• 1 meat
• 1 high calorie
• 2 fat

Helpful hints

• Serving suggestions: drizzle with syrup, garnish with fresh fruit and whipped cream or dust with powdered sugar.
• This recipe is high in protein, which is good for dialysis patients.
• Try this different spin on French Toast. It is a good use for leftover bread.  Also, preparing this recipe the night before leaves you with nothing left to do in the morning except bake and serve. It’s perfect for brunch.

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