cat lover
08-03-2006, 01:54 PM
1 loaf Italian or French bread
8 oz fat free cream cheese, at room temperature
4 tbsp confectioners' sugar
1/2 tsp almond extract
2/3 cup fresh berries (blueberries, raspberries, sliced strawberries)
4 eggs
2 egg whites
1 1/2 cups milk
1 tsp vanilla extract
Pinch of salt
Cut off and discard a small diagonal slice from each end of the bread. Cut the bread on the diagonal into about ten 1"thick slices. Cut a slit through the top crust of each slice to form a deep pocket.In a medium bowl, mix together the cream cheese, 3 tablespoons sugar, and the almond extract. Stir in the berries. Spoon filling equally into the bread pockets and lay the stuffed slices of bread in a shallow 4-quart baking dish, such as a 15" x 10" dish.
Clean and dry the bowl and then use it to whisk together the eggs, egg whites, vanilla extract, salt, and the remaining 1 tablespoon of sugar. Pour the mixture evenly over the bread. Turn the slices to coat completely. Let stand 5 minutes or cover and refrigerate up to 8 hours (overnight).
Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. When hot, cook the bread in batches until browned on each side, about 4 minutes per side. Serve immediately. Serves 4
8 oz fat free cream cheese, at room temperature
4 tbsp confectioners' sugar
1/2 tsp almond extract
2/3 cup fresh berries (blueberries, raspberries, sliced strawberries)
4 eggs
2 egg whites
1 1/2 cups milk
1 tsp vanilla extract
Pinch of salt
Cut off and discard a small diagonal slice from each end of the bread. Cut the bread on the diagonal into about ten 1"thick slices. Cut a slit through the top crust of each slice to form a deep pocket.In a medium bowl, mix together the cream cheese, 3 tablespoons sugar, and the almond extract. Stir in the berries. Spoon filling equally into the bread pockets and lay the stuffed slices of bread in a shallow 4-quart baking dish, such as a 15" x 10" dish.
Clean and dry the bowl and then use it to whisk together the eggs, egg whites, vanilla extract, salt, and the remaining 1 tablespoon of sugar. Pour the mixture evenly over the bread. Turn the slices to coat completely. Let stand 5 minutes or cover and refrigerate up to 8 hours (overnight).
Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. When hot, cook the bread in batches until browned on each side, about 4 minutes per side. Serve immediately. Serves 4