Stuffed French Toast
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Stuffed French Toast

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  • 16   servings 
    Atkins Cuisine Bread, slightly stale
  • 8   ounces 
    cream cheese, softened to room temperature
  • 1 1/2  ounces 
    sugar-free strawberry syrup
  • 1/2  cup 
    fresh strawberries, chopped
  • 1/4  teaspoon 
    ground cinnamon
  • 1/2  cup 
    heavy cream
  • 1/2  cup 
  • 3   
    large eggs
  • 1 1/2  tablespoons 
    granular sugar substitute (sucralose)
  • 1   teaspoon 
    vanilla extract
  • 1/4  teaspoon 
  • 5   tablespoons 
    unsalted butter, divided
Atkins Cuisine Bread
  • 2   cups 
    and 1 tablespoon Atkins Cuisine All-Purpose Baking Mix
  • 1 1/2  teaspoons 
    baking poweder
  • 1/2  teaspoon 
  • 1   
    packet (1 g) granular sugar substitute (sucralose)
  • 1 1/8  cups 
    cold water
  • 3   tablespoons 
    vegetable oil
    Non-stick vegetable oil spray

In a small bowl, mix cream cheese and low-carb strawberry syrup until blended; fold in berries and cinnamon. Divide mixture between 8 slices of bread and cover each with a second slice.
Use a toothpick to hold edges together. Set aside.
Mix cream, water, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
Heat half of the butter in a large nonstick skillet over medium heat. Cook 4 sandwiches in until golden brown, about 3 minutes per side.
Wipe out pan and repeat with remaining sandwiches. Remove toothpicks before serving with low-carb strawberry pancake syrup (optional).

This recipe uses Atkins Cuisine Bread (see recipe) which has 1.5g NC per slice.
Atkins Cuisine Bread
Pre-heat oven to 350 degrees F. Blend 2 Cups and 1 Tablespoon of Atkins Cuisine All Purpose Baking Mix; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; and 1 packet (1g) of granular sugar substitute (sucralose) in a large mixing bowl. Add 1-1/8 cups cold water and 3 tablespoons vegetable oil with a spoon or spatula and combine into a dough. With a spatula, take the dough out of the bowl and place on a clean surface lightly coated with non-stick vegetable oil spray. Coat hands with non-stick vegetable oil spray and gently shape the dough into a long roll shape. Carefully place the dough into a bread pan coated with non-stick vegetable oil spray. Bake at 350 degrees F for 60 minutes or until done. Place on a wire rack and allow to completely cool before slicing.

Recipe makes 23 slices, each slice is 1.5 net carbs.
Nutritional Information for Atkins Cuisine Bread: Net Carbs: 1.5 grams, Fiber: 1.7 grams, Protein: 5.5 grams, Fat: 3 grams, Calories: 57

Nutrition information
Per Serving: cal. (kcal) 364, Fat, total (g) 31, fiber (g) 4, pro. (g) 15, Percent Daily Values are based on a 2,000 calorie diet
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