Raspberry Lemon Stuffed French Toast
serves 4

Raspberry Lemon Stuffed French Toast

A true breakfast treat! You'll want to start a new tradition of serving this mouthwatering French Toast for holiday breakfasts. Don't skip the lemon curd it gives such a burst of flavor and it's easy to make.

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4 eggs, lightly beaten
2 tablespoons low-fat milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon

8- 1 inch slices of Dutch Crunch bread (or your favorite bread)
4 tablespoons lemon curd
1 cup raspberries (or other berries)

1. In a shallow bowl mix the eggs, milk, vanilla and cinnamon.
2. Heat a heavy skillet or griddle over medium heat.
3. Make a pocket for the stuffing by slicing each bread piece down the middle, stopping about 1/4 inch from the bottom. (See below if using thin sliced bread.)
4. Spread 1 tablespoon of the lemon curd inside the bread pocket, then spoon 1/4 cup of berries inside bread pocket.
5. Carefully dredge the stuffed bread into the mixture. Turn the bread over to coat both sides well.
6. Cook egg coated bread until golden, turn over to cook the other side.
7. Serve with your favorite syrup.

• If you use regular sliced bread, you can just dredge each piece in the egg mixture, then cook both sides, spread the lemon curd, then top of French Toast with your favorite berries.

Calories 269, Fat 9.5g, Cholesterol 230mg, Sodium 343
Carbohydrates 36.2g, Fiber 2.9g, Sugars 16.6g, Protein 10.0g