Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch
Ingredients
1 Loaf Italian bread (about 4 inches in diameter), cut into 8 one-inch-thick slices
3 tablespoons Apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
2 Large eggs
1/2 cup Low-fat (1 percent) milk
1/4 teaspoon Ground cinnamon
1 to 2 tablespoons Unsalted butter
Pure maple syrup, for serving (optional)
Tropical Fruit Salad
2 tablespoons Light-brown sugar
2 Navel oranges
1 Small fresh pineapple
3 Kiwis
Preparation
1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup
Tropical Fruit Salad
1. Place sugar in a large bowl. Using a paring knife, slice off both ends of each orange. Following curve of fruit, cut away peel and white pith. Quarter lengthwise; cut crosswise into 1/2 -inch pieces. Add to bowl.
2. Cut off both ends of pineapple. Following curve of fruit, cut away peel. Quarter lengthwise; remove core. (Save half of pineapple for another use.) Cut remaining pineapple crosswise into 1/2 -inch pieces (about 3 cups). Add to bowl.
3. Cut kiwis in half crosswise. Use a spoon to remove flesh. Halve lengthwise, and cut into slices. Add to bowl; toss gently to combine. Serve in bowls.
Cook's Notes
Nutrition Information