Strawberry Cream Cheese Stuffed French Toast

• 30 g Light cream cheese (2 tbsp)
• 30 g Nonfat Greek yogurt (2 tbsp)
• 10 g Vanilla whey protein powder (0.4 oz (about ⅓ scoop))
• 100 g raw Strawberries (3.5 oz raw)
• 8 g Maple syrup (1¼ tsp)
• 100 g (2 large eggs) Eggs
• 60 g Nonfat milk (¼ cup)
• 3 g Vanilla extract (¾ tsp)
• 1 g Ground cinnamon (⅓ tsp)
• 80 g (2 slices, 2 cm / ¾ inch thick) Thick-cut French bread or brioche-style loaf (2 slices, ¾ inch thick)
• 4 g Butter (¾ tsp)

You'll need: Nonstick frying pan, Shallow dish, Bowl, Serrated knife, Spatula.

Method

1. Make the filling and berries

   Beat the cream cheese, yogurt and whey together until smooth. Chop half the strawberries and fold them in. Slice the rest and toss them with the maple syrup for the topping.

   Pat the chopped strawberries dry so the filling stays thick.

2. Stuff the bread and make the custard

   Cut a deep pocket into the side of each bread slice without cutting through and spoon in the filling. Whisk the eggs, milk, vanilla and cinnamon in the shallow dish.

   A serrated knife makes a clean pocket without tearing the crust.

3. Soak and fry

   Melt the butter in the pan over medium heat. Dip each stuffed slice in the custard for about 20 seconds a side, then fry for about 3 minutes a side, until deep golden and the egg is set all the way through.

   Medium heat only. Hot pans brown the outside before the filling warms and the egg sets.

4. Top and serve

   Cut each slice in half on the diagonal, stack on a plate and spoon the syrupy strawberries over the top.

   Serve immediately. The crust softens quickly under the berries.

Swaps

• Light cream cheese → Ricotta, same weightLighter and a little sweeter, similar calories.
• Strawberries → RaspberriesMore tart, so you may want less maple syrup.