Wednesday, February 25, 2015

AB&J Stuffed French Toast


4 thick slices of French bread
1 egg
1/4 c. Milk, 1%
1/2 tsp. cinnamon
1/8 tsp. nutmeg (or a pinch)
2 Tbs. jelly (I used grape)
2 Tbs. almond butter

Cut a slice 3/4 of the way down into the center of each thick piece of French bread. Using a spoon, spread about 1/2 Tbs. of almond butter on the inside of the bread, followed by the jelly. In a shallow bowl, whisk the egg, milk, cinnamon and nutmeg together. Head a large flat skillet on medium heat. Spray with non stick cooking spray (directly before placing the bread down so the spray doesn't burn). Dunk each piece of bread into the egg mixture, making sure every side is coated and saturated. Place on the skillet and repeat for the remaining bread slices. Cook on each side for about 1 1/2 to 2 minutes until golden brown. Flip over and cook for the same amount of time. Serve with or without syrup. The melted almond butter and jelly on the inside makes it so that you don't need anything with it (I added a few sprays of butter).

(Makes 2 servings, 2 stuffed pieces of french bread per serving, 7 WW points)

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