Stuffed French Toast Melba
Recipe from Pepperidge Farm

Breakfast doesn't get better than this...it takes just 20 minutes to prepare this tasty French toast, stuffed with a mixture of peaches, raspberries and cream cheese. Topped with more fruit, this is a breakfast sure to get them out of bed.


Stuffed French Toast Melba

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Servings: 4
Prep Time: 15 mins
Total Time: 20 mins
Related Categories: French Toast, Quick and Easy, Raspberries
 
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Ingredients
  • 1/2  cup
    Neufchatel cheese, softened
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  • 1  tbsp.
    confectioners' sugar
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  • 1  pt.
    fresh raspberry
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  • 1  cup
    chopped fresh peach
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  • 8  slices
    Pepperidge Farm® 100% Natural Honey Flax Bread
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  • 1  cup
    cholesterol-free egg substitute
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  • 1  cup
    fat-free milk
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  • 1  tsp.
    vanilla extract
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  •  
    Vegetable cooking spray
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  • 1  cup
    pure maple syrup
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Directions
1.
Stir the cheese, sugar, 1/2 cup raspberries and 1/2 cup peaches in a medium bowl. Spread the cheese mixture on 4 bread slices. Top with the remaining bread slices.
2.
Beat the egg substitute, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.
3.
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.
4.
Place each sandwich on 1 plate. Divide the remaining fruit among the plates. Serve with the syrup.

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In France this breakfast is pain perdu, which, loosely translated, means lost bread or French toast. This recipe is a good way to serve day-old breads.

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