Yup, it’s my birthday. Well, me AND Harry Potter.  My cute card from Brian reminding me it is all okay 🙂

And even though it is my birthday, I still prefer a simple breakfast at home versus going out. (Lots of money saved, too). And stuffed French toast is the ticket. Here is what was cooking this morn.

Jam-Stuffed French Toast

Ingredients

1 loaf home-style whole-grain French or Italian bread

jam, jelly or apple butter of your choice

eggs or Eggbeater substitutes

ground nutmeg to taste

PAM vegetable oil spray

Directions

Here is my pretty loaf of multi-grain French bread.

Multi-grain French Bread

Using a bread knife, I cut thick slices, and then cut a slit in the middle along the sides – don’t go all the way through. This is where the jam will go.

Ready to Fill

I am a pretty organized person, so all of my ingredients are out and ready to go. The blackberry and strawberry jams were on hand in the refrigerator. Using a fat knife, I spread the jam into the side opening of each thick slice of bread.

Then dip the filled bread slices into the egg batter. I just used the Eggbeaters and did not add milk, but you could thin it a tad with milk. And I sprinkled in some nutmeg – maybe a 1/4 teaspoon or so. The pie plate is an old old one from my mom – love it.

Dipping a Few at a Time

I let the stuffed bread sit a little bit to soak up the egg goodness. That means you don’t rush the cooking because it will need to cook through.

Dip Both Sides

Coat cooking surface with vegetable spray. I use an electric skillet because there is more even cooking for all food items. Sometimes with a skillet or frying pan, you get “hot” spots and then areas that are barely heated.

First One Side

Flip them and then cook the other side.  Cook until golden brown, about 3-4 minutes a side.  And yes, the jam will ooze a little bit. That’s okay. In fact, it is wonderful!

What's That I See - Jam??

I cooked in batches, two for me and three for Brian to start.  A juice blend for the beverage (oj and unsweetened cranberry) and the leftover fresh fruit from last night’s dinner.

And yes, that is maple syrup drizzled over the top. Couldn’t resist. They are melt-in-your-mouth Frencht toast gems.

Ooey-Gooey Goodness

Nutrition Note: The Eggbeaters are super easy when you want to make a batter because you just pour them out – no cracking of eggs involved.  I love the fact that it is all egg whites, and therefore no fat and no cholesterol. This recipe would have been good with a homemade berry sauce served on top.