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I'm Stuffed French Toast



2 medium ripe bananas, sliced
2 tablespoons brown sugar
1 teaspoon banana or vanilla extract
1 package (8 ounces) reduced-fat cream cheese
8 slices oat bread (1/2 inch thick)
2 Eggs
2/3 cup evaporated milk
1-1/4 teaspoons ground cinnamon
1-1/4 teaspoons vanilla extract
1 tablespoon butter
1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries, thawed
1/2 cup fresh blueberries or frozen unsweetened blueberries
1 tablespoon sugar
Confectioners' sugar


1. In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add banana mixture; beat well. Spread on four slices of bread; top with remaining bread.

2. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.

3. In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.

4. Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with confectioners' sugar.

Yield: 4 servings.


Nutrition Information:
1 stuffed French toast with 1/4 cup berries (calculated without confectioners' sugar) equals 496 calories, 22 g fat (13 g saturated fat), 167 mg cholesterol, 659 mg sodium, 58 g carbohydrate, 5 g fiber, 17 g protein.