1. TO MAKE THE FILLING: In a small bowl, using an electric mixer, beat together the light cream cheese and fat-free cream cheese. Mix in the powdered sugar and preserves. Stir in the walnuts. 2. TO MAKE THE FRENCH TOAST: Trim 1/2" off each end of the bread loaf and discard. Cut the loaf into ten 1 1/2"-thick slices. Cut a pocket in the top of each slice without cutting all the way through. Fill each pocket with about 1 1/2 T. of the filling. 3. Coat a nonstick griddle or large skillet with nonstick spray and warm over medium heat. 4. In a shallow bowl, beat together the egg whites, eggs, milk, vanilla extract, cinnamon, and nutmeg. Using tongs, dip the bread in the egg mixture to coat completely (take care not to squeeze out the filling). 5. Cook the bread in batches over medium heat for 2 minutes on each side, or until golden brown. (Using tongs, hold the crusts against the griddle for a few seconds to cook all sides.). ---------------------------------------------------------------------------
Nutrition
Ingredients
