Stuffed French Toast Recipe

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Stuffed French Toast
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Ingredients:

Directions:

  1. Batter:
  2. Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
  3. Filling:
  4. Fold all ingredients together in a bowl until well incorporated but not completely smooth.
  5. Syrup:
  6. Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
  7. French Toast:
  8. Preheat oven to 350 degrees F.
  9. Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
  10. Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 646.96 Kcal (2709 kJ)
Calories from fat 319.35 Kcal
% Daily Value*
Total Fat 35.48g 55%
Cholesterol 178.77mg 60%
Sodium 381.65mg 16%
Potassium 349.5mg 7%
Total Carbs 73.85g 25%
Sugars 59.65g 239%
Dietary Fiber 0.79g 3%
Protein 10.91g 22%
Vitamin C 5.4mg 9%
Iron 0.8mg 4%
Calcium 193.3mg 19%
Amount Per 100 g
Calories 200.48 Kcal (839 kJ)
Calories from fat 98.96 Kcal
% Daily Value*
Total Fat 11g 55%
Cholesterol 55.39mg 60%
Sodium 118.26mg 16%
Potassium 108.3mg 7%
Total Carbs 22.88g 25%
Sugars 18.48g 239%
Dietary Fiber 0.24g 3%
Protein 3.38g 22%
Vitamin C 1.7mg 9%
Iron 0.2mg 4%
Calcium 59.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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