Pineapple-Stuffed French Toast

  • 1 loaf French bread (about 16 oz.)
  • 8 oz. reduced-fat cream cheese
  • 1/4 c. crushed pineapple, drained
  • 4 eggs
  • 1 c. skim milk
  • 1/4 c. sugar
  • 1/4 tsp. cinnamon
  • 2 T. margarine, melted

Spray a 9 x 13-inch baking pan with cooking spray. Cut the French bread into 24 slices, each about 3/4-inch thick. In a small bowl, mix the cream cheese and pineapple until well-blended. Spread about 1 tablespoon of the cream cheese mixture onto 12 slices of the bread. Cover the filling with the other slices of bread to form 12 "sandwiches". Place them on the bottom of the prepared baking pan.

Beat together the eggs, milk, sugar and cinnamon. Pour over the bread in the baking dish. Let the mixture stand at room temperature for 5 minutes. Turn the bread over, cover the baking pan, and refrigerate overnight.

Preheat the oven to 400 degrees. Uncover the baking dish and drizzle the bread with the melted margarine. Bake for 25-30 minutes or until the bread is golden brown. Top with maple syrup and fresh fruit.

  • Yields: 6 servings
  • Preparation Time: 45 minutes, plus chilling time
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