Overnight Peach-Raspberry French Toast

Overnight Peach-Raspberry French Toast

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From: Diabetic Living Magazine

Overnight French toast recipes are easy to prepare and a great choice when you have houseguests who'll want a hearty and special breakfast in the morning. This recipe is extra-special because the French toast is stuffed with a cream cheese and raspberry filling which becomes an ooey-gooey treat in each bite. Topped with a raspberry sauce, fresh peaches, and powdered sugar, this breakfast recipe will be a hit with everyone at your table.

Ingredients 4 servings

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  • 4 ounces reduced-fat cream cheese, softened
  • 2 fresh peaches, one finely chopped, and one sliced, divided
  • 8 slices reduced-calorie multi-grain bread
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • 1 cup fat-free milk
  • 2 teaspoons granulated sugar or sugar substitute (see Tip) plus 3 tablespoons, divided
  • 1 teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • 2 cups frozen unsweetened raspberries, thawed and undrained
  • 1 teaspoon cornstarch
  • 1 tablespoon powdered sugar (optional)

Preparation

  • Prep

  • Ready In

  1. Coat a 2-quart rectangular baking dish with cooking spray; set aside. Stir together cream cheese and the chopped peach in a small bowl. Spread the mixture evenly on four of the bread slices. Top with the remaining bread slices to make sandwiches. Arrange the four sandwiches in the prepared baking dish.
  2. Stir together egg, milk, 2 teaspoons of sugar, the vanilla, and cinnamon in a medium bowl. Slowly pour the egg mixture over the bread slices in the baking dish. Use the back of a wide spatula to press the bread into the egg mixture to coat. Cover with foil and chill overnight.
  3. Preheat oven to 375°F. Bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more or until the sandwiches puff up and the liquid has been absorbed. Remove from the oven and place on a wire cooling rack. Let stand 15 minutes.
  4. Meanwhile, for raspberry sauce, process thawed, undrained berries in a food processor or blender until smooth. Press the berries through a fine-mesh sieve; discard seeds. Stir together the remaining 3 tablespoons sugar and the cornstarch in a medium saucepan. Add the raspberry puree. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Transfer to a bowl. Serve warm or cover and chill until ready to use.
  5. Drizzle each serving withthe raspberry sauce and top with the peach slices. If desired, sprinkle with powdered sugar.
  • Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar (for the French toast) and 3 tablespoons sugar (for the sauce). Nutrition Facts Per Serving with Substitute: Same as below, except 227 cal., 39 g carb. (18 g sugar). Exchanges: 0 carb. Carb choices: 2.

Nutrition information

  • Serving size: 1 French toast sandwich and 2 tablespoons sauce
  • Per serving: 266 calories; 2 g fat(0 g sat); 11 g fiber; 49 g carbohydrates; 18 g protein; 29 mcg folate; 5 mg cholesterol; 28 g sugars; 1,155 IU vitamin A; 21 mg vitamin C; 256 mg calcium; 4 mg iron; 461 mg sodium; 507 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (26% dv), Vitamin A (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 fruit, 1 other carbohydrate, 1 starch

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