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Lake La Quinta Inn

La Quinta, California

Specialty Recipe

Cheese-Stuffed French Toast

Ingredients
12 one-ounce diagonally cut slices French Bread
1/8 cup sifted powder sugar
One 8-ounce light Philadelphia cream cheese
2-1/2 cups 1% low-fat milk
1/3 cup of sugar
1/2 teaspoon vanilla extract
4 egg whites
2 eggs
Vegetable cooking spray (Pam)
Strawberry sauce
Candied Lemon Rind
Strawberry Sauce Ingredients
4 cups sliced strawberries
1/3 cup honey
3 Tablespoons fresh lemon juice
Candied Lemon Rind
1 Large Lemon
1/4 cup sugar, divided
1 Tablespoon water

Cut a horizontal slit through bottom crust of each slice of bread to form pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place six slices in each of two shallow baking dishes; set aside.

Combine sugar, milk, vanilla extract, egg whites, and eggs in a bowl; beat well with wire whisk. Pour milk mixture over bread slices. Cover and chill 1 hour or until liquid is absorbed (overnight). Coat a large non-stick skillet with cooking spray, place over medium heat until hot. Arrange half bread slices in skillet cook 3 minutes. Turn bread over cook 3 minutes or until browned; remove from skillet repeat with remaining bread slices. Serve with strawberry sauce and garnish with lemon rind.

Strawberry Sauce: Combine all ingredients in bowl. Cover and let stand one hour.

Candied Lemon Rind Remove rind with peeler and cut in 1/8 inch thick strips, set aside. Combine 2 Tablespoons sugar and water in 2-cup glass measure. Microwave at high 1 minute; stir in rind strips. Microwave on high 2 minutes, stir every thirty seconds. Add remaining 2 Tablespoons of sugar and toss well. Spread rind in a single layer on waxed paper; let stand at room temperature until dry. Store in airtight container.

*Suggestion: Make a large batch of the rind (orange and lemon) and have on hand for garnish for other dishes.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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