529
CALORIES
34.9
PROTEIN (G)
42.6
CARBS (G)
21.8
FAT (G)
8.3
FIBRE (G)
Method
Whisk the eggs, egg whites, milk, vanilla and cinnamon in a shallow bowl until evenly combined.
Mix the light cream cheese, chopped strawberries and jam. Keep chilled while the toast cooks.
Dip each bread slice briefly in the egg mixture, turning to coat both sides without letting the bread collapse.
Heat the measured olive oil in a non-stick pan and cook for 2-3 minutes per side, until golden and the egg coating is fully set.
Spread the strawberry cheesecake filling between the slices, top with optional berries and serve warm.
ALLERGENS
Contains egg, milk and cereals containing gluten. Contains almonds only when almond drink is used. Check bread, cream cheese and milk-alternative labels.
STORAGE & REHEATING
The filling can be refrigerated in a sealed container for up to 2 days. Cooked French toast is best fresh; if stored, refrigerate promptly and reheat until piping hot.
COACH NOTE
A sweet breakfast option that still provides a substantial protein serving. Treat toppings such as syrup or icing sugar as additions rather than part of the listed nutrition.
EQUIPMENT
Wide shallow bowl, small mixing bowl, non-stick frying pan and spatula.
PRACTICAL ADJUSTMENTS
Use thick gluten-free bread if required. Replace almond drink with skimmed milk. Use quark or thick 0% Greek-style yogurt for a lighter filling, noting that nutrition will change.
FREEZER GUIDANCE
Freeze the cooked, unfilled toast for up to 1 month with baking paper between slices. Defrost fully and reheat; make the filling fresh.
DIETARY SUITABILITY
As written: vegetarian.
Dairy-free: use suitable dairy-free cream cheese and milk alternative.
Gluten-free: use certified gluten-free bread.
Recalculate nutrition after substitutions.