Orange Almond Stuffed French Toast
For French Toast:
5 slices sourdough bread, cut 1/2 inch pieces
5 slices wheat bread, cut 1/2 inch pieces
1 Granny Smith apple, core, peel and dice
4 ounces cream cheese, cubed 1/2 pieces
16 ounces carton egg substitute
1 1/2 cups buttermilk
1/2 cup nonfat yogurt (plain or vanilla)
2 teaspoons vanilla
1 teaspoon almond extract
1/8 cup pure maple syrup
2 teaspoons orange zest, grated
1/2 teaspoon ground cinnamon
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
This recipe can be coubled or tripled.
For French Toast: Spray an 8x8x2" baking dish with Pam. Mix breads together. Place half of the bread cubes into the dish. Sprinkle half of the apple over the bread.
Layer cream cheese over bread and apple. Sprinkle remaining bread cubes on top and then the remaining apples.
In a separate large bowl, combine the egg, buttermilk, yogurt, extracts, syrup, zest and cinnamon. Whisk until blended. Pour over the bread. With a fork, gently mash it down until all is coated. Some will remain sticking out but don't worry about it. Let it set for 5 to 10 minutes.
For Topping: Combine the sugar with cinnamon and the almonds. Sprinkle over the top. Cover with aluminum foil and put in the refrigerator for at least 4 hours.
When ready to bake: Preheat oven to 350 degrees. Bake for approximately one hour and 15 minutes, covered. Uncover and bake for additional 10 minutes. Be sure to check periodically to make sure the item is not overcooked. Remove from oven then let set 10-15 minutes before serving.
Can be served with either chunky applesauce or pear sauce which can be warmed in the microwave or served with maple syrup.
Options: Can substitute low fat milk for the buttermilk and use different types of bread. One can add 1/3 cup of dried fuit (preferably dried cherries or golden raisins or cranberries). Stone fruit such as peaches or nectarines can be substituted for the apples.