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Name: Fresh Strawberry French Toast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 12-16 slices day-old light wheat sandwich bread; 1 8 oz. pkg. fat-free cream cheese softened; 1/3 cup + 1/4 cup sugar divided; 1 cup no-sugar added strawberry spread divided; 7 egg whites (1 1/6 cups); 2 eggs; 2 cups 2% reduced-fat milk; 1/2 teaspoon ground cinnamon; 1/2 cup coarsely ground pecans; 1 quart ripe strawberries sliced; Whipped topping

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INGREDIENTS

12-16 slices day-old light wheat sandwich bread
1 8 oz. pkg. fat-free cream cheese ; softened
1/3 cup + 1/4 cup sugar ; divided
1 cup no-sugar added strawberry spread ; divided
7 egg whites (1 1/6 cups)
2 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon ground cinnamon
1/2 cup coarsely ground pecans
1 quart ripe strawberries ; sliced
Whipped topping

Servings

INSTRUCTIONS

Directions:

1. Lightly coat a 13x9-inch baking dish with cooking spray.

2. Arrange half the bread in a single layer in the pan, trimming to fit as needed.

3. Combine cream cheese, 1/3 cup sugar, and 1/4 cup fruit spread; beat until smooth. Spread over bread in pan. Top with remaining bread.

4. Combine egg whites, whole eggs and milk; mix well. Pour over bread. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.

5. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 375 degrees.

6. Combine 1/4 cup sugar, cinnamon and pecans; sprinkle evenly over top. Cover pan with foil and bake 45 minutes. Uncover and bake 15 to 20 minutes, until puffy and golden brown on the sides. Let stand about 5 minutes before cutting.

7. Heating remaining fruit spread over low heat until melted. Remove from heat and stir in strawberries. Serve berry mixture warm on the side. Garnish with whipped topping.

NOTES

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Fresh Strawberry French Toast

12-16 slices day-old light wheat sandwich bread
1 8 oz. pkg. fat-free cream cheese softened
1/3 cup + 1/4 cup sugar divided
1 cup no-sugar added strawberry spread divided
7 egg whites (1 1/6 cups)
2 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon ground cinnamon
1/2 cup coarsely ground pecans
1 quart ripe strawberries sliced
 Whipped topping

Directions:
1. Lightly coat a 13x9-inch baking dish with cooking spray.
2. Arrange half the bread in a single layer in the pan, trimming to fit as needed.
3. Combine cream cheese, 1/3 cup sugar, and 1/4 cup fruit spread; beat until smooth. Spread over bread in pan. Top with remaining bread.
4. Combine egg whites, whole eggs and milk; mix well. Pour over bread. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
5. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 375 degrees.
6. Combine 1/4 cup sugar, cinnamon and pecans; sprinkle evenly over top. Cover pan with foil and bake 45 minutes. Uncover and bake 15 to 20 minutes, until puffy and golden brown on the sides. Let stand about 5 minutes before cutting.
7. Heating remaining fruit spread over low heat until melted. Remove from heat and stir in strawberries. Serve berry mixture warm on the side. Garnish with whipped topping.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 12 Servings

Calories: 87
Calories from Fat: 63 (72%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.1g
Cholesterol 13mg		4 %
Sodium 62.4mg		2 %
Potassium 102.8mg		3 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4.1g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 87

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