Stuffed French toast with a creamy filling is good paired with a fibrous fruit such as a 1/2 cup fresh raspberries. Note: This French toast is high in sodium, primarily because of the cheeses. For a lower-sodium dish, substitute no-salt cheeses if you can find them. You can also try substituting orange, almond or strawberry extract for the vanilla. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut a pocket in each slice of bread. Open carefully

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  • In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket.

  • Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.

  • Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

Nutrition Facts

324 calories; protein 24.5g 49% DV; carbohydrates 37.9g 12% DV; fat 7.4g 11% DV; cholesterol 8.6mg 3% DV; sodium 674.6mg 27% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I'm not diabetic, but I need a low-fat diet. This feels like an indulgence, but it's actually good for you, especially with the fruit! Read More
(44)

Most helpful critical review

Rating: 3 stars
04/24/2004
We thought it was pretty good my very picky 12 yr. old liked it a lot. I used 2 eggs and a little low-fat milk in place of the egg substitute which is quite expensive. 3 cups would be a lot wasted. I also sprinkled a little cinnamon in with the egg/milk mixture. Read More
(20)
30 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
I'm not diabetic, but I need a low-fat diet. This feels like an indulgence, but it's actually good for you, especially with the fruit! Read More
(44)
Rating: 4 stars
01/25/2004
SOUNDS GREAT FOR SUNDAY MORNING COOK OUT. THINK I WILL SUBSTITUTE REAL EGGS AND HALF AND HALF FOR THE MILK. Read More
(43)
Rating: 5 stars
02/01/2004
I agree with the first reviewer I used real eggs and cream. I not sure I would do it all the time but every once in a while you gotta live a little. Read More
(34)
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Rating: 4 stars
02/28/2004
It's a neat idea. I did make some changes though. First off I dropped the cottage cheese and increased the ricotta to 1/2 cup. I also used real eggs instead of the substitute. Then after I spread the cheese mixture into the bread pockets I spread about a tsp of seedless raspberry jam inside the pockets and cooked as directed. I served it with a little drizzle of real maple syrup. It's really good but HEAVY. Hubby (who loves french toast) made it through one I couldn't finish mine. It's a nice treat but not an every weekend kind of dish. Read More
(30)
Rating: 4 stars
06/26/2004
It is not very often that I make French toast. Especially stuffed. I decided to try this one for a Sunday Brunch. Everyone loved it! It's very heavy. I actually made mine with less ricotta cheese and added more cream cheese for a cream cake taste. I used a sweetner instead of sugar and low fat milk. This lessened the calories but still gave it plenty of flavor. Read More
(26)
Rating: 5 stars
01/08/2004
My family loves this recipe!!!! I make a double or triple batch and freeze what we don't eat. They warm up well in the oven. I can't remember what I warm them up on but try 350 for about 7 min. Watch them because I would hate to have you burn them because I couldn't remember. Read More
(23)
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Rating: 3 stars
04/24/2004
We thought it was pretty good my very picky 12 yr. old liked it a lot. I used 2 eggs and a little low-fat milk in place of the egg substitute which is quite expensive. 3 cups would be a lot wasted. I also sprinkled a little cinnamon in with the egg/milk mixture. Read More
(20)
Rating: 5 stars
07/27/2011
If you are looking for a delicious breakfast to serve to your overnight guests you may want to try this. I thought it was one of the best breakfast recipes I have tried. I used real eggs and 1% milk and gave it plenty of time to soak into the bread. After it started to brown I used a cover on the pan to make sure it was cooked throughout. It s very pretty sprinkled with powder sugar and served with sliced fruit and real maple syrup. Read More
(14)
Rating: 5 stars
10/04/2010
This was FANTASTIC. I used Challah bread instead of french bread and half and half instead of the evaporated milk. Served with fresh raspberries this is better than most anything you could get at a restaurant. Perfecto!:) Read More
(14)