Last year, Jeremiah and I went strawberry picking for the first time. I had always wanted to do it but hadn’t been able to fit it into my schedule. We loved it so much, we decided to do it again this spring. The weather was a little hotter this year as we went from winter straight to summer. When you pick a flat of berries, you need to come up with a few recipes to use them in. I ran across the recipe and cooked it up on a day when Jeremiah was working from home. We both agreed, this recipe was a winner. Great flavor and bonus it’s a skinny recipe.
Skinny Strawberry and Cream Cheese Stuffed French Toast by Savory Nothings
- 4 T. One-third less fat cream cheese
- 1 T. honey or maple syrup
- 2 eggs
- ¼ c. skim milk
- 4 T. whole grain bread crumbs
- 1 T. sugar
- 1 tsp. cinnamon
- 8 strawberries sliced
- 8 slices of whole wheat bread
- 2 T. oil
Mix honey and cream cheese. In a shallow dish, whisk together eggs and milk. On a large plate, combine bread crumbs, sugar, and cinnamon. Cover four slices of bread with cream cheese mixture and top with strawberry slices. Top each slice of bread with a second slice of bread. Dip in egg mixture to coat each side, dripping off excess. Then, repeat in bread crumb mixture. Cook in a pan coated with oil and flip half-way through cooking.
You know how much I love breakfast. French toast is one of my favorites. This recipe came from my most recent issue of Simple and Delicious by Taste of Home. I saw this recipe created by a Kansas City suburbanite and it just screamed fall. I baked it while we were at the gym and it smelled amazing when we walked back into our apartment. Jeremiah and I thought it wasn’t super sweet so I would definitely recommend serving it with a little syrup. We did not the first day and figured it out quickly.
Cranberry Cream Cheese French Toast by Sandie Heindel
12 c. cubed French bread
2 pk. (8 oz.) cream cheese
1 can (14 oz.) whole berry cranberry sauce
12 eggs, lightly beaten
2 c. milk
1/3 c. maple syrup
2 tsp. ground cinnamon
Dash of nutmeg
Spray a 13 x 9 pan with non-stick spray. Arrange half the bread in bottom of the pan. Top with cream cheese and spoonfuls of cranberry sauce. Cover with remaining bread. In a large bowl, mix eggs, milk, syrup, cinnamon, and nutmeg. Pour over the casserole. Cover and place in the fridge overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. Let stand 10 minutes before serving.
- I halved the recipe and baked it in a 9 x 9 pan for the same amount of time.
- I used skim milk and third less fat cream cheese.
Looking back at 2013, I thought I would share a few of my favorite new recipes. In no particular order, here are my top 13:
Cinnamon is such a wonderful smell and taste. Today I’m sharing a recipe featuring refrigerated cinnamon rolls. It tastes just as good as the aroma smells.
Cinnamon French Toast Bake from Pinterest
1/4 c. melted butter
2 cans (12.4 oz. each) refrigerated cinnamon rolls
1/2 c. heavy whipping cream
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped pecans
3/4 c. maple syrup
Melt butter and pour into 13 x 9 pan. Separate cans into 16 rolls. Cut each into 8 pieces and add to buttered baking dish. Beat eggs. Add cream, cinnamon, and vanilla. Pour over cinnamon rolls. Sprinkle with nuts. Drizzle with 3/4 c. syrup. Bake at 375 degrees for 20-28 minutes. Cool for 15 minutes. Microwave icing on 50% for 10-15 seconds. Drizzle over cinnamon rolls. Sprinkle with powdered sugar. Serve with syrup.
- I used two small cans of reduced fat cinnamon rolls (5 rolls each) cut everything by a third. I baked for 20 minutes in my Bubble and Brown baking dish.
- I used 2 eggs and 2 T. egg substitute.
- I substituted fat free half and half for heavy whipping cream. It tastes pretty much the same but much better for you.
- I omitted the nuts.
- I used light maple syrup in the recipe and didn’t use any after it was baked.
Yesterday was the one year anniversary of my blog. I had the best of intentions to post but got caught up watching the Oprah interview with Lance Armstrong. As a celebration of one year sharing my favorites and testing new recipes, I thought I would share one of the best new recipes I’ve made in 2013.
I hope you enjoy this recipe from “Favorite Recipes – MS Forward.” I got this cookbook from my aunt Linda. Two of her daughters (Jenny and Jeanna) battle MS every day. Jeanna was one of the people who helped put this fundraising cookbook together. You know what I say, the best recipes come from cookbooks like this because people only share their best recipes. Hope you make this for your family on this long holiday weekend.
Overnight Caramel French Toast by Carol Hendrix
2 T. light corn syrup
1/2 c. butter (1 stick)
1 c. brown sugar
12 slices of bread
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
In a saucepan, combine corn syrup, butter, and brown sugar. Simmer til syrupy. Pour mixture into the bottom of a 13 x 9 sprayed glass baking dish. Layer with six slices of bread. Stack second layer of bread on top. In a bowl, beat together eggs, milk, vanilla, and salt. Pour over bread. Cover pan and refrigerate overnight. Preheat oven for 350 degrees. Uncover pan and bake for 45 minutes. Serve hot or warm.
Notes: This reheats well and doesn’t leave a messy pan.
I don’t remember where I found this recipe but it is a Weight Watcher’s recipe for french toast. I served with fresh fruit since they are zero points in Weight Watchers. I hope you like it.
Baked French Toast
1/2 c. skim milk
2 tsp. vanilla extract
1/4 tsp. cinnamon
4 slices of whole wheat bread, thick
1 tablespoon butter, cut into small pieces
Preheat over to 425 degree and spray cookie sheet with non-stick spray. Lightly beat eggs, milk, vanilla, and cinnamon. Soak bread in eggs mixture and place on baking sheet. Sprinkle with butter and bake until golden brown, approximately 8-10 minutes.
Each piece is worth 3 points.