pineapple stuffed French toast

Lynnda Cloutier


Weight Watchers
Points value: four

★★★★★ 2 votes


one can crushed pineapple and juice, drained, 8 ounces
1/4 cup cream cheese such as philadelphia, 2 ounces
5 slices french bread sliced, 6 inches long
1 1/2 cup egg substitute
cooking spray
sugar-free maple syrup, optional
fresh blueberries, optional


1preheat oven to 400°.
2Mix pineapple and cream cheese. Cut a horizontal slit through one side of each bread slice to form a deep pocket. Stuff about 2 tablespoons pineapple mixture into each pocket, pressing down gently.
3Pour egg substitute into a shallow bowl. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Dip stuffed bread slices and egg substitute. Add bread to pan; cook two minutes on each side or until lightly browned. Place Brown toasts on a baking sheet coated with cooking spray.
4Bake at 400° for three minutes or until egg mixture on side of toast is cooked. Garnish with syrup and blueberries if desired. Makes five servings.

About this Recipe

Course/Dish: Other Breakfast