When thinking of a way to jazz up everyday French toast, Mrs. Malmquist incorporated the concept of cream cheese-and-jelly sandwiches, a childhood treat. She added prickly pear cacti, which grow all around Casa Tierra, but fresh raspberries and raspberry syrup or jam are equally delicious. For best results, soak the bread overnight before baking.
- 8 oz. light cream cheese, at room temperature
- 1 loaf day-old country-style French bread, cut into 16 thick slices
- 1 6-oz. jar of prickly pear marmalade, or 6 oz. orange marmalade or fruit-based jelly
- 1 cup fat-free French vanilla coffee creamer
- 32 oz. egg substitute, or 12 large eggs
- 1 tsp. vanilla extract
Spread the cream cheese evenly on 2 slices of bread. Place 1 teaspoon marmalade on one side, and make a sandwich.
Repeat until bread is used up. Spray a 9x13-inch baking pan with nonstick cooking spray, and place the 8 sandwiches in it.
Put the coffee creamer, egg whites and vanilla extract into a blender, and purée. Pour the mixture over the bread slices, turning to coat the slices evenly.
Preheat the oven to 350F.
Bake on the center rack for about 1 hour. For the last 5 minutes of baking, remove the foil to brown the tops. Drizzle individual plates with syrup. Place the French toast in the center of the plate, and sprinkle with confectioners’ sugar. Serve with additional syrup if desired.
- Calories: 360
- Carbohydrate Content: 56 g
- Cholesterol Content: 10 mg
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 20 g
- Saturated Fat Content: 2 g
- Sodium Content: 650 mg
- Sugar Content: 22 g