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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
- 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.
- Spray a 9” x 13” baking dish with nonstick cooking spray and place the 8 sandwiches in the dish.
- Mix beaten eggs, Coffee-mate® and vanilla extract. Pour over the bread slices, turning to coat the slices evenly. Cover and refrigerate overnight.
- 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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