A tub of ready-to-eat cheesecake filling helps this sweet brunch dish come together quickly. Making the French toast will be the most involved part. This recipe is easy enough to make for Sunday breakfast and still get to church; it'll only look and taste like you made a big fuss. Plus it's a simple way to make an everyday day extraordinary.
Slice the bread into pieces at least 1 inch thick so you have 8 slices.
Beat eggs in a glass pie plate with a splash of milk. Dip the bread slices one at a time in the egg batter and fry them on a hot nonstick griddle.
To assemble the stuffed french toast: Put a few tablespoons of ready-to-eat cheesecake filling on one piece of french toast. Top with another slice. Garnish with sliced bananas and strawberries or canned strawberry pie filling.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 4|
|Calories from Fat: 180 (58%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 846mg||260 %|
|Sodium 280.3mg||10 %|
|Potassium 373.6mg||10 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.5g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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