Strawberry cheesecake French toast
- 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
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)
Total fat 8.6g
–Saturated fat 2.4g
Dietary fibre 7.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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