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Recipes
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Ingredients
- 8 slices cinnamon swirl bread
- 2 large eggs (or ½ cup egg substitute)
- ½ cup reduced-fat milk
- 4 tablespoons chocolate hazelnut spread, divided
- 4 tablespoons strawberry jam, divided
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon sugar (optional)
- 4 tablespoons maple syrup, divided
Steps
- Toast slices of bread. Meanwhile, whisk eggs and milk in medium bowl until well blended. Toast remaining bread slices.
- Spread 1 tablespoon hazelnut spread on four slices of bread. Spread 1 tablespoon jam on another four slices of bread. Assemble slices to form a sandwich.
- Melt butter in large, nonstick sauté pan on medium-high 1–2 minutes. Dip 2 of the sandwiches into egg mixture (coating both sides evenly); let excess mixture drip back into bowl. Place sandwiches in pan; cook 1 minute on each side or until golden. Repeat with remaining 2 sandwiches. Cut each sandwich in half; sprinkle with cinnamon sugar (if desired). Top with maple syrup and serve.
Amount per ¼ recipe serving: Calories 430, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 110mg, Sodium 280mg, Total Carb 61g, Fiber 4g, Sugars 38g, Protein 11g, Calc 8%, Vitamin A 8%, Vitamin C 0%, Iron 10%