

Strawberry cheesecake French toast
Ingredients
- 1 x 250g punnet strawberries, roughly chopped
- 100g spreadable light cream cheese
- 1 teaspoon vanilla extract
- 4 thick (about 4cm) slices wholemeal sourdough bread
- 2 eggs
- 1 egg white
- ½ cup reduced-fat milk
- ½ teaspoon ground cinnamon
- ¼ cup pure maple syrup, to serve
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Instructions
1 Preheat oven to 160°C. Line a large baking tray with baking paper.
2 Place half the strawberries in a bowl. Using a fork, mash until almost smooth. Add cream cheese and vanilla, stirring to combine.
3 Cut a wide pocket into each bread slice without cutting all the way through. Spread strawberry cream cheese mixture into each pocket, pressing sides to enclose filling.
4 Place eggs, egg white, milk and cinnamon in a mixing bowl, whisking to combine. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Working with one slice at a time, dip bread into egg mixture to evenly coat. Carefully add to pan and cook for 2 minutes each side or until crisp and golden. Transfer to prepared tray and keep warm in preheated oven. Repeat with remaining egg and slices.
5 Slice French toast in half diagonally and divide among four serving plates. Scatter over remaining strawberries and serve drizzled with maple syrup.
Nutrition Info (per serve)
-
Calories 398cal
-
Kilojoules 1665kJ
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Protein 19.3g
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Total fat 8.6g
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–Saturated fat 2.4g
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Carbohydrates 56.2g
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–Sugars 21.3g
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Dietary fibre 7.5g
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Sodium 533mg
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Calcium 179mg
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Iron 2.8mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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