Ingredientes para Baked Stuffed Blueberry French Toast For 2
- 2 ounces cream cheese
- 1 teaspoon vanilla extract
- 4 tablespoons Splenda
- 1/4 cup fresh blueberries
- 4 slices challah
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup nonfat milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 2 tablespoons brown sugar
- 1/4 cup graham cracker crumbs
- 1 tablespoon melted butter
- whipped topping
- syrup
- yogurt
- sugar
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Cómo preparar Baked Stuffed Blueberry French Toast For 2
- In a microwave-safe bowl, warm 2 ounces of cream cheese for 5-10 seconds until softened.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons Splenda (or to taste).
- Lightly butter a small (approximately 8x4 inch) Pyrex loaf dish.
- Place 2 slices of bread in the dish. Spread the cream cheese mixture evenly over the bread. Top with 1/4 cup fresh blueberries.
- Place the remaining 2 slices of bread on top of the blueberries, creating a sandwich.
- In a separate bowl, whisk together 1/2 cup milk, 2 large eggs, 1 tablespoon flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon almond extract, and 2 tablespoons Splenda (or to taste).
- Pour the egg mixture evenly over the bread, ensuring it's fully soaked.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, let the French toast sit at room temperature for 15-20 minutes.
- Preheat oven to 350°F (175°C).
- While the oven preheats, prepare the topping: In a small bowl, combine 2 tablespoons brown sugar, 1/4 cup graham cracker crumbs, and 1 tablespoon melted butter.
- Sprinkle the topping evenly over the soaked bread.
- Bake for 25-35 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Top with whipped cream, syrup, and/or yogurt, if desired.
- Garnish with extra cinnamon, sugar, and fresh blueberries.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
66g
Fat
37g
Carbs
22g
