Ingredients

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup cream cheese , softened ( or part-skim ricotta cheese )
8 slices sandwich bread , crusts removed
1 container strawberries , hulled and sliced
4 teaspoons chocolate chips
cooking spray
2 teaspoons confectioners ' sugar
Looking for an indulgent breakfast or brunch recipe that will impress your family and friends? Look no further than this decadent Chocolate and Strawberry Stuffed French Toast! Unlike traditional French toast recipes that are sweetened with syrup or fruit compote, this version is stuffed with a rich and creamy mixture of cream cheese and chocolate chips, and topped with fresh strawberries and a dusting of confectioners' sugar. The result is a sweet and savory breakfast dish that will become a new family favorite.

Instructions

1.In a large bowl, whisk together the eggs, nonfat milk, and vanilla extract.
2.In another bowl, mix together the softened cream cheese (or part-skim ricotta cheese) and chocolate chips.
3.Spread the cream cheese mixture evenly over one slice of bread, and top with a few sliced strawberries.
4.Top with another slice of bread to make a sandwich.
5.Dip the sandwich in the egg mixture, making sure to coat both sides.
6.Cook the sandwich on a heated and greased griddle or skillet until golden brown on both sides. Repeat with remaining sandwiches.
7.Dust with confectioners' sugar and serve warm.

PROS

This French toast is rich and indulgent, perfect for a special breakfast or brunch.

The combination of chocolate and strawberries is a classic pairing that is universally loved.

CONS

Due to the addition of cream cheese and chocolate chips, this French toast is high in calories and fat and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While not particularly healthy, this French toast can still be enjoyed as an occasional treat.
Strawberries are a good source of vitamin C and fiber, while dark chocolate contains antioxidants that may help reduce the risk of heart disease.

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