Who doesn’t love french toast? And who can resist it when it is stuffed with a warm, chunky peach sauce?
The only disadvantage of this recipe is that it doesn’t make very many servings so I ended up having to make up more egg batter and slice more french bread. Who can complain about that though? Enjoy!
Peach-Stuffed French Toast
Source: Weight Watchers
2 large peaches (or the equivalent in frozen)
2 teaspoons butter
1 tablespoon sugar
1 large egg
2 large egg whites
1/4 cup fat-free milk
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 slices Italian bread
cream cheese, softened
If using fresh peaches: Cut a small x in bottom of each peach, just through skin. Place in boiling water for 30 seconds, then plunge in cold water. Skin will now easily slip off. Cut skinned peaches in half, remove pit and cut into 1/2-inch cubes.
If using frozen peaches: Thaw peaches.
In a saucepan over medium-high heat, melt butter. Add peaches and sugar and cook until peaches are very soft and starting to turn golden brown, about 5 minutes. Remove from heat and let cool.
Whisk egg, egg whites, milk, vanilla, and cinnamon until well-blended. Dip both sides of each bread slice into egg mixture. Cook on a large nonstick pan or a griddle coated with cooking spray over medium heat until golden brown, about 3 minutes per side.
Lightly spread cream cheese on two pieces of french toast. Spread one piece with the peach filling and top with second piece.
Makes 2 sandwiches