Source: Culinary Visions Panel
This recipe was developed to fit “invisibly healthy” guidelines. It’s lower in fat and calories and made with minimally processed ingredients to meet a healthier profile, but it looks and tastes as decadent as the more fattening version. Restaurant patrons who want to indulge without guilt will appreciate this baked stuffed French toast.
36 slices (1/2 in. thick) whole wheat bread or other whole grain bread
18 oz. (2 1/2 cups) part-skim ricotta cheese, whipped
12 oz. (1 1/2 cups) citrus marmalade, lemon preferred
21 oz. (18) large-sized egg whites
6 large-sized egg yolks
1 1/2 qt. skim milk
2 tbsp. vanilla bean paste or powder
Sliced fresh fruit
- Spread 18 bread slices with ricotta cheese and marmalade, using 2 tbsp. ricotta and 4 tsp. marmalade for each slice. Cover filling with remaining bread slices; press together. Cut each sandwich in half on the diagonal.
- Combine egg whites, yolks, milk and vanilla in large shallow pan; mix smooth. Immerse stuffed bread slices in mixture to coat completely on both sides.
- Preheat oven to 400°F. Spray baking sheets with nonstick cooking spray and preheat sheets. Bake stuffed French toast on preheated baking sheets until puffed and browned, about 20 min, turning once after 10 min. Arrange 3 stuffed slices on each serving plate. Serve with pure maple syrup and fresh fruit, if desired.