Stuffed French Toast with Maple Berry Sauce Recipe
Stuffed French Toast with Maple Berry Sauce Recipe photo by Taste of Home
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Stuffed French Toast with Maple Berry Sauce Recipe

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This mild-flavored skillet dish is prepared differently than traditional French toast, making this a deliciously special breakfast.—Nancee Melin, Tucson, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 carton (8 ounces) reduced-fat spreadable strawberry cream cheese
  • 1 tablespoon sugar
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup slivered almonds, toasted and chopped
  • 8 slices French bread (1 inch thick)
  • 1/2 cup egg substitute
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • SAUCE:
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1-1/2 cups frozen unsweetened mixed berries

Nutritional Facts

2 slices French toast with 1/3 cup sauce: 439 calories, 12g fat (1g saturated fat), 28mg cholesterol, 561mg sodium, 59g carbohydrate (28g sugars, 3g fiber), 13g protein.


  1. In a small bowl, beat cream cheese, sugar, orange peel and cinnamon until blended; stir in almonds. Cut a pocket in the side of each slice of bread; fill with 2 tablespoons cream cheese mixture.
  2. In a shallow bowl, whisk egg substitute, milk and vanilla. Dip both sides of bread into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
  3. Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in water and syrup until smooth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in berries; return to a boil. Reduce heat; simmer, uncovered, 5-8 minutes or until heated through. Serve with French toast. Yield: 4 servings (1-1/3 cups sauce).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Stuffed French Toast with Maple Berry Sauce in Breakfast & Brunch Bookazine 2014, p58

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