Stuffed French Toast with Yogurt Glaze

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1/2 pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries

2 tablespoons powdered sugar

1/3 cup fat-free sweetened condensed milk

1 container (8-ounces) low-fat vanilla yogurt

1 small loaf (10-ounces) French bread of Challah bread

1 egg

1 egg white

1/3 cup low-fat milk

1 teaspoon sugar

1 teaspoon vanilla extract

1/4 teaspoon Cinnamon

Non-stick cooking spray


01Place berries in a small bowl and sprinkle with powdered sugar.
02For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
03Cut bread into 12, 1 1/2-inch pieces. Cut into each piece almost all the through to create a pocket.
04Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
05Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl.
06Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray.
07Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
08Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.