SM

WL

Raspberry- and Cream Cheese–Stuffed French Toast

Here, melt-in-your-mouth French toast holds a delicious surprise: a filling of cream cheese and jam. This sumptuous “sandwich,” made with a soft egg-soaked bread such as challah or brioche, is especially good for sensitive mouths.

You can substitute a nut butter, ricotta, Greek yogurt, or cottage cheese for the cream cheese and use any seedless jam or even honey.

2 SERVINGS

1 egg

⅓ cup whole milk

½ teaspoon vanilla extract

2 (1-inch thick) slices challah, brioche, or soft white bread

2 tablespoons whipped or softened cream cheese

4 teaspoons seedless raspberry, blueberry, or other jam

½ teaspoon butter

In a shallow bowl, beat the egg. Add the milk and vanilla and whisk to combine.

Cut each slice of bread ¾ of the way through. Gently open the sides, as if you were opening a book. Spread 1 tablespoon of cream cheese on one side of the inside of the bread. Spread 2 teaspoons of jam on top of the cream cheese. “Close” the sides of the bread, pressing down to adhere. Repeat with the other slice.

Place one piece of bread at a time in the egg mixture and turn to coat several times.

In a skillet or griddle over medium heat, melt the butter. Carefully place both pieces of bread in the skillet and cook until the bottoms are golden brown. Carefully flip and cook until the other side is golden brown, pressing down with the spatula occasionally.

PER SERVING
Calories	380
Fat	15 g
Saturated fat	6 g
Cholesterol	155 mg
Sodium	500 mg
Carbohydrate	50 g
Dietary fiber	2 g
Sugars	10 g
Protein	13 g
Calcium	110 mg
Potassium	210 mg

Use leftover cream cheese for the Scrambled Eggs with Cream Cheese and Chives (page 175) or Spinach-Artichoke Dip Quesadillas (page 199).