STUFFED FRENCH TOAST
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:10:00
Calories: 388
Fat: 26 grams
Protein: 19 grams
Carbohydrates: 18 grams
Fiber: 10 grams
Net Carbs: 8 grams
16 slices Atkins Bakery
TM Ready-To-Eat Country White
Bread, slightly stale (1 loaf)
8 ounces cream cheese, softened to room temperature
3 tablespoons sugar-free strawberry syrup
1/2 cup fresh strawberries, chopped
1/4 teaspoon ground cinnamon
1/2 cup heavy cream
1/2 cup water
3 large eggs
1 1/2 tablespoons granular sugar substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
5 tablespoons unsalted butter, divided
1. In a small bowl, mix cream cheese and syrup until
blended; fold in berries and cinnamon. Divide mixture
between 8 slices of bread and cover each with a second
slice. Use a toothpick to hold edges together. Set aside.
2. Mix cream, water, eggs, sugar substitute, extract and
salt in a shallow bowl. Dip bread slices two at a time into
mixture until saturated.
3. Heat half of the butter in a large nonstick skillet over
medium heat. Cook 4 sandwiches in until golden brown,
about 3 minutes per side. Wipe out pan and repeat with
remaining sandwiches. Remove toothpicks before
serving with low-carb pancake syrup (optional).
For a special occasion brunch or lazy Sunday morning, try this
lower carb version of a favorite breakfast treat.
Atkins - Stuffed French Toast
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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