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Ingredients
- 2 large peaches
- 2 teapoons regular margarine
- 2 tablespoons sugar
- 4 slices Italian bread
- 1 large egg
- 2 large egg whites
- 1/4 cup fat free skim milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon, to garnish
Details
Servings 4
Preparation time 20mins
Cooking time 32mins
Preparation
Step 1
Cut a small x in the bottom of each peach, just through skin. Place in boiling water for 30 seconds, then plunge in cold water. Skin will now easily slip off. Cut skinned peached in half, remove pit and cut into 1/2 inch cubes.
In a saucepan over medium-high heat, melt margarine. Add peaches and sugar and cook until peaches are very soft and starting to turn golden brown, about 5 minutes. Remove from heat and cool.
With a bread knife, cut a pocket into each of the four slices of bread. Spoon peach filling into pockets.
Whisk egg, egg whites, milk and vanilla until well blended. Dip both sides of each stuffed bread slice into egg mixture.
Cook on a large nonstick saute' pan or griddle with cooking spray over medium heat until golden brown, about 3 minutes per side.
Garnish with powdered cinnamon.
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