This is a wonderful recipe for a Sunday morning breakfast, or a brunch for guests. It was quick to throw together and tasted amazing. Plus its from Ellie Krieger so it must be ok for you too!
I changed the recipe slightly and used nutella rather than chocolate chips because I just love nutella and I look for any excuse to use it.
Stuffed French Toast
Adapted from Ellie Krieger (found on Lauren's Kitchen)
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup cream cheese
8 slices of whole-wheat sandwich bread
1 (8-ounce) container strawberries, hulled and sliced
4 tbsp Nutella
2 teaspoons confectioners' sugar
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and spread a tbsp of nutella on other slice of bread. Cover each with nutella bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.