Stuffed French Toast

Name: Stuffed French Toast
Cook time: 1 h 5 min
Yield: 8

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 8

Serving Size: 1/8 recipe

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Ingredients

8 ounces cream cheese
1 pound loaf of day-old French bread
8 tablespoons jelly, any flavor
6 large eggs
1 cup 1% low fat milk
1 teaspoon vanilla extract

Nutrients per serving

Calories 379

Protein 14 g

Carbohydrates 47 g

Fat 15 g

Cholesterol 172 mg

Sodium 518 mg

Potassium 215 mg

Phosphorus 194 mg

Calcium 118 mg

Fiber 1.5 g

Preparation

Cut bread loaf into 16 slices.
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.
Beat eggs and then mix with milk 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.

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Renal and renal diabetic food choices

1 meat
2 starch
2 fat
1 high-calorie

Carbohydrate choices

Helpful hints

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.
Compare breads and select the lower sodium brand.

Related Tags:

Bake Bread Egg Lower Protein One-Dish Meal Vegetarian

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Submitted by:

DaVita dietitian Megan from Colorado.

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