Stuffed French Toast
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12 slices French bread, 1/2 inch thick
6 tablespoons soft cream cheese
1/4 cup preseves or jam (any flavor)
2 eggs, 4 egg whites or 1/2 cup fat-free cholesterol-free egg product, slightly beaten
1/2 cup fat-free milk
2 tablespoons sugar
1. Spread on side of 6 slices bread with 1 tablespoon of the cream cheese. Spread one side of remaining slices with 2 teaspoons of the preserves. Make 6 cream cheese and jelly sandwiches.
2. Beat eggs, milk and sugar with a fork or wire whisk until smooth pour into shallow bowl.
3. Spray griddle or skillet with cooking spray; heat griddle to 325° or heat skillet over medium-low heat. Dip sanwihes into egg mixture. Cook sanwiches 2 to 3 minutes on each sie or until golden brown.
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