Stuffed French Toast
- CKD non-dialysis
- 8 ounces cream cheese
- 1 pound loaf of day-old French brea,d 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 nondairy creamer
- 1 teaspoon vanilla extract
- 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
- Carbohydrates 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
- Bring cream cheese to room temperature so it is easier to spread.
- Serving suggestions: drizzle with syrup, garnish with fresh fruit and whipped cream or dust with powdered sugar.
This recipe is a good source of protein and calories, a great choice for a high-energy breakfast.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.