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August 1999 Issue
Orange-Rhubarb Chutney
by Ronda L. Halpin
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Stuffed French Toast

  • 2 eggs
  • 1/2 c. skim milk
  • 1/2 tsp. cinnamon
  • 4 slices homemade bread, 1" thick
  • cooking spray
  • 2 T. low fat cream cheese
  • 4 T. orange-rhubarb chutney
  • vanilla sugar (optional)
In a shallow dish, whisk together the eggs, milk and cinnamon. Coat each slice of bread in the egg mixture, making sure to thoroughly soak each slice.

Carefully transfer each slice to a hot griddle coated with cooking spray. Cook over medium heat for 5-8 minutes or until the egg cooks. Flip the slices and repeat on the other side. Remove the French toast to two serving plates.

Carefully spread 1 T. cream cheese over one slice of French toast. Top the cream cheese with 2 T. orange-rhubarb chutney. Lay the other piece of French toast over the filling and sprinkle with vanilla sugar. Repeat with other serving plate and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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